Monday, 30 June 2008

Yorkshire Puddings


200g of plain flour
3-4 eggs (depends on the size of egg)
pinch of salt and pepper
About 1/4 pint of milk (you need the mixture to end up like thick cream)

Heat oven to 220C

Yorkshire puddings rise really well if there is plenty of egg in the mixture, coupled with a hot oven and preheating of the Yorkshire pudding tins.

Beat the eggs and milk together. Add the flour a bit at a time. Beat well and add salt and pepper.
Put oil into Yorkshire pudding tins and heat until very hot. Pour in the batter and cook for about 10-15 mins.

Toad in the Hole is a great favourite in our house. Make the above mixture but pour into a large baking tin with some partially cooked sausages. A bit of chopped onion added to the batter makes this even tastier.

My daughter who is vegetarian enjoys Yorkshire puddings filled with grated cheese. If you add the cheese just as they come out of the oven they the cheese melts beautifully.

My youngest daughter enjoys Yorkshire puddings with golden syrup poured over. Makes a great pudding.

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