Yorkshire Puddings
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Makes 12 individual Yorkshire puddings - using the Deep Muffin Tray.
- Beef dripping, goose fat or sunflower oil
- 225g/8oz plain flour
- Pinch of salt
- 2 eggs
- Approximately 300ml/½ pint milk
Equipment:
- Yorkshire pudding tin
- A mixing bowl
- Whisk
- Ladle
- AGA Trivet
- Colourblock Gauntlets
Put a little dripping or fat or 1 teaspoon oil in each tin. Put the Yorkshire pudding tin directly on the floor of the roasting oven.
Make the batter. Put the flour and salt in a mixing bowl. Add the eggs and a little milk. Start whisking the liquids into the flour gradually adding more milk to make a smooth batter, the consistency of double cream (before whipping).
By this time the fat should be smoking hot. Remove the tin from the oven and ladle in the batter. Hang the shelf on the third set of runners from the top of the roasting oven and slide in the tray of Yorkshire puddings. Cook the puddings for 35-40 minutes until the puddings are risen and golden brown.
Remove the cooked Yorkshire puddings from the oven and either serve immediately or leave to rest until needed. When needed return to the oven for 8-10 minutes to heat through.
Conventional cooking: pre-heat the oven to 220°C/200°C Fan.425°:F/Gas mark 7. Heat the tin with the fat in until smoking, about 10 minutes. pour in the batter and cook the Yorkshire puddings for 25-30 minutes until risen and golden.
| Size | 5 |
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