Tom Kerridge shares his Yorkshire Puddings Recipe
We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info
How much better is a Sunday roast when it features Yorkshire puds? It couldn’t be easier to whip up a batch of 12 of these delicious puddings, and you only need 40 minutes to make them from start to finish. Express.co.uk reveals James Martin’s Yorkshire puddings recipe (thanks to BBC Good Food) so you can make them yourself with no trouble.
Yorkshire pudding recipe
- 200g plain flour
- 3 eggs
- 300ml milk
- 4 tbsp vegetable oil
Put 200g plain flour and some seasoning into a large bowl.
If you want more or less than 12 Yorkshire puddings, make sure you adapt the recipe (e.g. half the ingredients for six Yorkshire puddings, if you want 24 then double the recipe)
Stir in three eggs, one at a time, then slowly whisk in 300ml milk until you have a smooth batter.
Chill the batter in the fridge for at least 30 minutes or up to a day.
Resting the batter will give better-risen Yorkshire puddings.
If you want them to be less chewy and more ‘airy’, make sure you do this.
Heat oven to 220C/180C fan/gas 7.
Pour 4 tbsp vegetable oil into the holes of a 12-hole muffin tin, then heat the tin in the oven for five minutes.
Carefully ladle the batter mix into the tin, then bake for 30 mins until well browned and risen.
Source: Read Full Article