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yorkshire pudding
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Season: All Year Round 

Classic Yorkshire Puddings

February 3, 2017

The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot and don’t open the oven door!

Ingredients: 

  • 140g plain flour (200ml)
  • 4 eggs 
  • 200ml milk
  • Sunflower oil (for cooking)

*available from Hampshire Farmers’ Markets

Method: 

  • Heat oven to 230C/fan 210C/gas 8.
  • Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
  • To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
  • Pour the batter into a jug, then remove the hot tins from the oven.
  • Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
  • Serve immediately. You can now cool them and freeze for up to 1 month.

 

Recipe from Good Food magazine, February 2009

 

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