Yorkshire pudding is a staple for any British roast dinner, but like the roast potato it is also has a permanent place on the menu for Christmas dinner. With less that 10 days to the big day you better start getting your head around the Christmas meal you are about to execute or put in your requests for whomever in your family is.
The history of yorkshire pudding is not really known. Although they do look a bit like a mess, or as though they were the product of an accident in the kitchen or some other worldly side dish, trust me these are light pastry cups ideal for catching gravy as you pour it over your dinner. This recipe is very easy, if you haven’t had them before do give them a try this holiday season. A good yorkshire pudding comes out of the oven haven risen, crispy golden exterior with a fluffy interior. Do not worry about the shape you can’t go wrong. Literally you make the dough, heat the oil, fill the tin and bake. Done. Couldn’t be easier.
Live, Love, Eat!
- 140 g plain flour
- 4 eggs
- 200 ml milk
- sunflower oil, for cooking
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat your oven to 410°F.
- While it’s heating up add the flour, eggs, salt and pepper and milk to a mixing bowl and beat until it forms a smooth batter.
- Take a muffin tin and drizzle some oil into each hole, place in the oven for a few minutes until it gets hot. Once the oil is hot, pour batter evenly until each hole is half full.
- Bake in the top of the oven for 20-25 or until golden brown. Don’t open the oven while they are cooking!
- Remove and serve.
- I love yorkshire puddings with gravy, they are tasty mops.