Here a post on how to make Yorkshire pudding. Yorkshire pudding is an accompaniment to a roast dinner. Quite commonly in the UK to go with the traditional Sunday roast.
It is very easy to make as well. Not much effort needed. Its a hit favourite with young kids as it’s nice and crunchy. It is basically batter fried in hot oil. This is done the oven than it deep fried in hot oil.
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There are many Yorkshire pudding recipes now available online. To be honest, if you have time homemade taste better than shop/ supermarket bought ones.
It makes a great accompaniment to roast beef but also to roast chicken and other types of roast meats. Traditionally is an accompaniment with roast beef.
Ingredients
- 3 medium eggs
- 100 grms plain flour
- 200 mls milk semi skim or full fat
- 4 tbsp sunflower or corn oil
- 12 hole muffin tin baking tray non stick
Instructions
- In an oven heat up to 220-degree celsius conventional oven. prepare the 12 tin muffin baking tray. Add a teaspoon of oil into each 12 hole muffin tin baking tray. Put into the oven till the oil is heated up. In a heated oven, it will take 5 minutes.In a mixing jug, weigh out the flour. Then add the eggs whole into the flour. Mix it well then add the milk slowly.The mixture will become more liquid inconsistency, as a result, you may see more lumps. Take some time to mix the mixture until there are no more big lumps. As it simply means the mixture is not well mix. Small lumps are ok and wouldn’t cause uneven batter or lumpy Yorkshire pudding. One can use a sieve to make life easier.Rest the mixture for 5-10 minutes. Once the muffin pan is heated up add the mixture. divide them up in the muffin tin. Bake at 220 degrees for 10 minutes till the batter raises. At this point do not open the oven door. As the cold air will sink the batter. Then once it’s rise turn the heat down to 200 degrees cook for another 15 to 20 minutes till the batter was well cook.
Yorkshire pudding
Here is a recipe on how to make Yorkshire pudding a great accompaniment to roast dinners.
- 3 medium eggs
- 100 grms plain flour
- 200 mls milk (semi skim or full fat)
- 4 tbsp sunflower or corn oil
- 12 hole muffin tin baking tray (non stick)
In an oven heat up to 220-degree celsius conventional oven. prepare the 12 tin muffin baking tray. Add a teaspoon of oil into each 12 hole muffin tin baking tray. Put into the oven till the oil is heated up. In a heated oven, it will take 5 minutes.
In a mixing jug, weigh out the flour. Then add the eggs whole into the flour. Mix it well then add the milk slowly.
The mixture will become more liquid inconsistency, as a result, you may see more lumps. Take some time to mix the mixture until there are no more big lumps. As it simply means the mixture is not well mix. Small lumps are ok and wouldn’t cause uneven batter or lumpy Yorkshire pudding. One can use a sieve to make life easier.
Rest the mixture for 5-10 minutes. Once the muffin pan is heated up add the mixture. divide them up in the muffin tin.
Bake at 220 degrees for 10 minutes till the batter raises. At this point do not open the oven door. As the cold air will sink the batter. Then once it’s rise turn the heat down to 200 degrees cook for another 15 to 20 minutes till the batter was well cook.
