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The Best Yorkshire Puddings in the World!
Member Name: _jammy_
Advantages: Quick, easy and scrumptious!
Disadvantages: May develop an addiction to making Yorkshire Puddings
So many people nowadays seem to be perfectly happy to buy the pre-made Yorkshire Puddings. I want to spread the word that homemade Yorkshires are a million times better! Why bother wasting your hard earned money on something that is SO quick and easy to make! You can't even use the excuse of not having the ingredients. Flour, eggs and milk with a dash of oil or lard? Come on, everybody surely has those ready and raring to be used.
Here is my full-proof recipe that will make four large Yorkshires (using one of those four mould trays) or approx. 10 smaller Yorkshires.
75g/2-3 oz plain flour
Pinch of salt
¼ pint of milk
Oil or lard for the moulds
Pre-heat your oven to 220°/ Gas Mark 7.
Sift flour with salt and add the egg. Gradually whisk in the milk. Whisk to a smooth consistency and leave to rest.
Genorously grease baking tray with oil or lard (i prefer lard) and pop in the oven for 5/10 minutes.
Remove tray from oven and pour the batter into the moulds. Bake for about 25mins.
-Check for the right batter consistency by making sure it holds and coats the back of a spoon
-For the very best results refrigerate the batter mixture for at least half an hour
-Fat/oil should be almost smoking when taken out out the oven. Needs to be ridiculously hot to ensure biiiiig Yorkshires! In my experience, if you don't hear a sizzle when you fill each mould then the fat/oil isn't hot enough. Will still turn out good but not as big!
-If you decide not to eat all four of the beasts, then simply pop in a freezer bag and keep in freezer. When you next want to have one with a dinner, either defrost in the microwave or pop in the oven for 15mins or so.
Summary: A fab recipe to make glorious Yorkshires!
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