Yorkshire puddings
Make plenty of these moreish yorkshire puddings for picking at later, or for freezing
Difficulty and servings
24 small or 12 large puddings
Preparation and cooking times
Ready in 45 mins
- Take a half pint glass and fill with plain flour, pour into a bowl. Fill the glass with milk and pour that into the bowl. Crack eggs into the glass until it's full and add those (about 6). Add a good pinch of salt and whisk thoroughly.
- Rest the mix in the fridge for 15 minutes then sieve into a jug.
- Heat the oven to 240C/fan 220C/gas 9.
- Put your pudding tins (muffin tins for small puddings or individual Yorkie tins for large) in the oven for 3 minutes to heat up. Add a little groundnut or sunflower oil to each tin then half-fill them with pudding mix.
- Cook for 5-7 minutes then turn the oven down to 180C/fan 160C/gas 4 and cook for another 10-15 minutes. When they are crisp and cooked through, turn the puddings upside down and cook for another 2-3 minutes to brown the bottoms.
Per serving
125 kcalories, protein 4.2g, carbohydrate 10.8g, fat 7.6 g, saturated fat 1.4g, fibre 0.4g, salt 0.19 g
Recipe from olive magazine, March 2005.
http://www.bbcgoodfood.com/recipes/3821/
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Difficulty and servings
24 small or 12 large puddings
Preparation and cooking times
Ready in 45 mins
Ingredients
Per serving
125 kcalories, protein 4.2g, carbohydrate 10.8g, fat 7.6 g, saturated fat 1.4g, fibre 0.4g, salt 0.19 g
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