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Yorkshire Puddings

How many recipes online start with the line "my mother used to make these?" Unfortunately this one is going to as well. When we had a holiday meal at my house growing up my brother and I have literally come to blows over these delicious little puddings. We are grown men now and I'd like to believe we are beyond that but I might still consider throwing down with him if I felt that he was getting more than his fair share of these. Not terribly proud of that, but it is probably true. 

If you are making any kind of roast meat that is going to include a gravy, these are just a brilliant addition to the meal. They go wonderfully with roast beef, roast pork, roast chicken or turkey and the list goes on. They are relatively straight forward to make but you do need a very hot oven so time that into your planning  as you are getting your meal prepped out. 

Gather the Good Stuff

  1. 200ml / 140g plain flour 
  2. 4 eggs
  3. 200ml 2% milk
  4. Sunflower or peanut oil
  5. Salt and pepper 

Putting it Together 

  1. Heat oven to 230C
  2. Grease up a 12 hole muffin tin and leave a little bit of oil in the bottom of the muffin hole 
  3. When the oven is fully to heat, place the tin in the oven to get it good and hot. Don't under heat this or the puddings wont work out
  4. Meanwhile make the batter.  Add 140g flour into a bowl and beat in 4 eggs until smooth
  5. Slowly begin to add 200ml milk and continue to mix until the batter is lump-free. Season with salt and pepper. 
  6. Transfer batter into a jug or something easy to pour from
  7. Remove the hot tins from the oven. Carefully pour the batter into the holes trying to add even amounts to each hole
  8. Return the tin to the oven and allow to cook for 20-25 minutes until the puddings have risen up and are golden brown. 


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