A good day for a Royal Wedding.
Yorkshire pudding can be tricky -- it took me quite a while to master. One thing that made it easier is to make individual puddings -- I use a muffin tin and make 12 to a recipe -- they are done when they pop out! And get whatever fat or oil you use in the bottom sizzling hot before you pour in the batter. And if at first you don't succeed -- keep trying cause they really are yummy! Good luck
ReplyDeleteMore on Yorkshires. My recipe: 4oz flour, 10 oz milk -- I use whole milk and water it down because an old Yorkshire woman advised me to! So skim milk would be fine -- , a pinch of salt and even though the recipe calls for one egg -- I use two.
ReplyDeleteIn the bowl add the flour and salt. Put a well in the middle and add the eggs and blend into the flour. Then add half the milk and beat with an electric mixer until nice and bubbly and then add the rest of the milk and stir until blended. Now let it sit -- in hour is good -- with a plate or other cover. (I know several Yorkshire husbands who are sent outside with the bowl to take it for a walk!!!)It is important to get the fat in the bottom of the muffin tin hot -- you want to hear it sizzle when you pour in the batter! You want enough oil so the bottom is covered and there is enough to swirl around and give a sizzle. And use vegetable oil, not olive oil.
Oven should be 200C and it takes 40-50 minutes and I turn the pan halfway through. It is possible they could be done a bit sooner so if they look like they are getting real brown they could be done. I always know they are done because if I give them a little nudge they just pop out of the tin -- if any stick them it back in the oven for another minute or two. As I said earlier, they are a bit tricky, but once you get it, it's got!!