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- Recipes //
- Sides
-
preparation 10 minutes -
cook time 20 minutes -
Serves 2
Fluffy Yorkshire puddings are a classic staple of the best British roasts. The secret is to perfectly time the adding of the silky batter to the sizzling hot oil, which makes for puddings that are both crisp at the edges yet soft inside. A mighty accompaniment to your Sunday lunch or dinner.
Recipe courtesy of Clarence Court
- Vegetable oil
- 150g plain flour
- 4 Clarence Court hen eggs
- 200ml milk
Pre-heat the oven to 210C/190C fan. Pour a little vegetable oil into the holes of a 4-hole Yorkshire pudding tin or a 12-hole muffin tin – depending on how big you wantyour puds, then place into the oven and allow the oil to heat up for 5 minutes.
Sift the flour into a large mixing bowl, then crack the eggs into the bowl and whiskwell. Gradually incorporate in the milk until you have a smooth, silky batter and seasonwith salt, before transferring to a jug, which will make filling your tins more precise.
Once the oil is hot, carefully remove the tray from the oven and evenly distribute thebatter between the holes. Place the tray back into the oven and bake for 20 minutesor until risen and golden brown. Take care not to open the oven during baking or thepuddings will deflate.
Once baked, carefully pop the puddings out of the tin and serve with your gloriousSunday roast. You can also allow the puddings to cool and freeze in bags to enjoyanother day.
- Sides
- Entertaining
- Weekend
Ingredients
- Vegetable oil
- 150g plain flour
- 4 Clarence Court hen eggs
- 200ml milk
Method
Pre-heat the oven to 210C/190C fan. Pour a little vegetable oil into the holes of a 4-hole Yorkshire pudding tin or a 12-hole muffin tin – depending on how big you wantyour puds, then place into the oven and allow the oil to heat up for 5 minutes.
Sift the flour into a large mixing bowl, then crack the eggs into the bowl and whiskwell. Gradually incorporate in the milk until you have a smooth, silky batter and seasonwith salt, before transferring to a jug, which will make filling your tins more precise.
Once the oil is hot, carefully remove the tray from the oven and evenly distribute thebatter between the holes. Place the tray back into the oven and bake for 20 minutesor until risen and golden brown. Take care not to open the oven during baking or thepuddings will deflate.
Once baked, carefully pop the puddings out of the tin and serve with your gloriousSunday roast. You can also allow the puddings to cool and freeze in bags to enjoyanother day.
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