Wednesday, 20 October 2010

Yorkshire puddings

Great with a Sunday roast - a big favourite in our house!

Makes: 12 puddings
Takes: 5 minutes + 20 minutes cooking time


2 1/2 oz plain flour
pinch of salt
1 egg
3 fl oz milk
2 fl oz water

  1. Preheat the oven to 220oC.
  2. Sift the flour and salt into a mixing bowl and make a 'well' in the centre.
  3. Break the egg into the well and start mixing it with a whisk, gradually incorporating some of the flour.
  4. As the mixture gets thick, pour in a little milk and water and continue to mix, bringing in more of the flour and adding more liquid alternately till all the ingredients are combined.
  5. Lightly oil a 12-cup cake tin (I use spray oil) and put into the oven to get it hot. Ladle batter into each cup and cook for 20-25 minutes, till well-risen and golden brown.
If you prefer, you can cook one large Yorkshire pudding - allow at least half an hour to cook. Or you can make toad-in-the-hole by frying or grilling some sausages to brown them, placing them in the bottom of the hot tin and pouring the batter over before cooking. Or cut the sausages into small pieces, place a piece in each cup of the cake tin and add batter for mini toads!