Proper Yorkshire Puds
02:04It was batter week on
the British bake off for the first time! Batter is wonderfully easy
to bake & make as well as gloriously cheap and cheerful! This classic recipe
for proper Yorkshire Puds never ever fails! Crispy on the outside
fluffy on the inside and a crazy, wibbly-wobbly shape, that is never
the same everytime.
Top tips: Make your
batter for at least 30mins before you bake them to let the batter
rest. You can make the batter the night before too.
Turn the oven up as
high as it goes (at least 240oC)
Don't open the oven
door, or they will sink and not rise!
You'll need..
285ml milk
115g plain flour
3 large eggs
Salt
cooking oil
To Make...
Add the milk, flour,
and egg to a large bowl, whisk together until smooth (preferably with
an electric whisk, but you can do it with a hand whisk, it's great
for bingo wings!)
Turn the oven on and
turn it up to it's highest temperature, make a cuppa and let the oven
preheat for 10mins. Take a 12 hole muffin tray, add a tablespoon of
oil to each muffin hole. Add the baking tray to the oven for about
5mins to heat the oil. Transfer the batter into a pouring jug. Speed
is of the essence with the next part, take the muffin tray out of the
oven pour the batter into the hot oil in each muffin hole filling ¾
of the way. Put the tray straight back into the oven and shut the
door quickly. DO NOT OPEN THE DOOR FOR 15% MINS! After 15mins you can
check your Yorkshire’s they may need 5-10 more mins to brown.
Ta da! Works every
time, once you've made your own Yorkshire Puds you'll never accept
Aunt Bessie's ever again!
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