Yorkshire Puddings

Name: Yorkshire Puddings
Prep time: 1 h 10 min
Cook time: 25 min
Total time: 1 h 35 min
Ingredients: 4 eggs; 225 g flour; 275 ml full cream milk; 5 tsp (25 ml) water; ½ tsp (2,5 ml) salt; sunflower oil; a muffin tray

Yorkshire Puddings

Author: Karl Tessendorf
Prep Time: 1 hour 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour 35 minutes
Yield: 8-12

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Description

Follow this simple recipe you’ll be turning out Yorkies fit for the queen in no time.

Ingredients

4 eggs
225 g flour
275 ml full cream milk
5 tsp (25 ml) water
½ tsp (2,5 ml) salt
sunflower oil
a muffin tray

Instructions

Sift the flour and salt into a large mixing bowl. In another bowl, whisk the eggs, milk and water until combined.

Whisk half of the wet ingredients into the dry then whisk in the remaining liquid until you have a lump free batter. Pour the mixture into a measuring jug or something that has a spout and cover with plastic wrap. Pop it into the fridge and let it sit overnight. If you are short on time then let the mixture stand for at least one hour before use but overnight will be best.

Preheat the oven to 230 ºC.

Add 1 tsp of sunflower oil to each muffin cup and pop the tray into the oven for 20-30 minutes until the oil begins to smoke. Carefully remove the tray from the oven and very carefully pour the pudding mix into the hot muffin tray. Fill each muffin mould until it is just over half full. Work as quickly and carefully as possible then pop the tray back into the oven.

Bake without opening the door for 20-25 minutes until the yorkies have puffed up and are golden brown. Serve immediately with gravy.

Karl Tessendorf

This is Karl. He loves beer. He also loves fire and food and believes that if you are going to cook something, don’t do it in half measures. He’s a copywriter by day and in his dreams he braais and writes about beer for a living. When he’s not braaing and drinking beer, you can find him drinking beer and braaing.