Tuesday, January 6, 2009

Yorkshire Pudding

My son, Ramin, would be quite happy to eat nothing else but these for days.
This is the best recipe I have used.  The yorkshire puds are light, crispy, and the perfect accompaniment  to roast beef, roast chicken, anything really.

Serves 4 to 6 - Recipe adapted from Don't Sweat the Aubergine by Nicholas Clee
115 g self-raising flour
1 egg
A pinch of salt
280 ml milk

Put milk, egg and salt together into a bowl.  Add the flour, a tablespoon at a time, whisking gently with a balloon whisk as you do so.  The batter should have the consistency of single cream.  Cover and leave to rest for at least 30 minutes.

Heat the oven to 220C, and put a thin layer of canola or sunflower oil into a roasting or yorkshire pudding pan; put the pan into the oven for at least 5 minutes, to get the oil hot.  Add the batter and cook until it has risen and is golden brown (about 20-30 minutes).

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