Yorkshire Puddings

ingredients preparation

ingredients preparation

result looks good

result looks good

this is yummy

this is yummy

Saturday. Always a good day to have something nice to spend the afternoon break. At a friend’s house, we made a recipe from Jamie Oliver’s Food Revolution.A simple and quick yet mouth watering treat was decided to be re-made. It’s supposed to go along with roast beef as in Jamie’s but we thought having it as a snack ( big one ) could be proper as well. Then here we go.

You need

3 eggs

1 cup all-purpose flour

scant 1 1/4 cups milk

a pinch of sea salt

vegetable oil

The making 

Whisk all together ; the eggs, flour,salt and milk in a bowl. Pour the batter into a jug and put aside to rest for 30 minutes . This will give you  wonderfully light and crispy puddings.

Turn the oven up to the 245C and let it preheat fully / as it’s warming up, put a muffin pan on to a cookie sheet and place on the top shelf of the oven / when the oven is up to temperature, remove the pan and sheet, close the oven door , and add a tablespoon of vegetable oil to each muffin hole in the muffin pan / pop the pan and sheet back into the oven for 5 minutes, until the oil is smoking hot / slide the shelf back into the oven / bake it for 15 minutes, don’t open the oven door during the time to prevent the puddings end up sunken / after 15 minutes they will be crisp and golden with a soft , fluffy center / if you prefer them to be crispy all the way through, turn the oven down to 150C and cook them for another 10 minutes. ( we ended up with only the 15 minutes ) / remove the pan from the oven and serve immediately.

Since we decided the puddings to be our afternoon sweets, we finished them up with cheese and chocolate sauce. So good .



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