1 June, 2020
Yorkshire Puddings
What is Sunday lunch, or any roast actually, without Yorkshire Puddings
Yorkshire Puddings
Great with anything, but best served with gravy
Equipment
- Whisk
- 1 Litre Jug
- Scales
- Bun tray for 12 shallow cakes (not a muffin tin!)
Ingredients
- 2 Eggs
- 100 g Plain Flour also works with Strong Flour
- 200 ml Soya (Milk) Drink Soya, Oat or real milk works fine
Instructions
- Gather your tools and ingredients together
- Zero your scales with the jug on it. Crack both eggs into the jug and note the weight (approx 100g for 2 medium eggs)
- Add the equal weight in flour
- Add the equal weight in milk (Soya, Oat, semi skimmed etc….)
- Whisk until smooth and lump free
- Add the same weight of milk again and mix till smooth
- Leave the mixture to sit for 15 mins, or until you need it
- Spray the bun tray with oil, inside each bun place (they probably have a proper name) and across the top.
- Place the bun tray in a hot oven for 10 mins at around 200C, (or whatever the roast is finishing off at)
- Stir your rested batter to ensure that it hasn't all sunk to the bottom. Take the HOT! bun tray out of the oven and lay it somewhere flat. Quickly pour the batter to fill each bun place and carefully place it back into the oven (trying not to spill it over the edges).
- After approx 20 mins the Yorkshires Should be well risen, crisp and browned
Notes
Great idea to bake your Yorkshire Puddings after the roast has come out of the oven and is resting.
The recipe scales by simply increasing the number of eggs, weigh and adjust accordingly.
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