The only thing that matters at holiday dinners for me is Yorkshire puddings. I know I’m supposed to love the stuffing, the bird, the ham, the veg, etc etc but really that’s all just a distraction. The main event in my hungry eyes is a pile of Yorkshire puddings with gravy. Just give me that and a glass of red wine and you’d never have to buy another present for me ever again.
TAKES: 25 min (let your batter chill overnight in the fridge)
MAKES: 12 Yorkshire puddings
INGREDIENTS
½ cup of vegetable oil
2-3 eggs
125 g flour
125 ml of milk
Pinch of salt & pepper
INSTRUCTIONS
Preheat the oven to 425°F
Get a standard 12 cup muffin tin, and add a glug of vegetable oil into each of the 12 cups.
Put the tray into the oven for 10 minutes. (The oil will be really hot, so be careful)
While the oil is heating up, mix together the eggs, flour, milk, and salt and pepper. You want the batter to be light and smooth.
After 10 minutes, remove the hot tray from the oven and pour the batter evenly into each of the 12 cups. I usually pour enough batter so that the cup is ½ to ⅔ full.
Once each cup has batter in it, pop the hot tray back into the oven and cook for 12-15 minutes. Remove from the oven when done.
The Yorkshire puddings are perfect when they are 3x bigger and are a golden brown colour. You want them to be crisp to the touch but hollow when flicked.
Serve immediately with gravy.
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