Yorkshire Pudding
Since leaving England I have had many a disaster with Y'pudding.
This recipe is from the BBC good food site and the only one to date that gives me risen Y'puddings every time....well nearly ;-)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 4 eggs
- 1 pinch salt
- 140 grams plain flour
- 200 ml milk
- sunflower oil
- Carbohydrate 20.9146 g
- Cholesterol 372.24 mg
- Fat 14.4887 g
- Fiber 3.7800000667572 g
- Protein 18.9069 g
- Saturated Fat 3.31987 g
- Serving Size 1 1 Serving (131g)
- Sodium 726.97 mg
- Sugar 17.1345999332428 g
- Trans Fat 2.14846 g
- Calories 291 calories
Heat oven to 230C/fan 210C/gas 8. Pour a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through. To make the batter, tip 140g plain flour into a bowl add the salt and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Leave batter to settle for 10 to 15 minutes Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.
