Ever dreamed of big Yorkshire puddings but yours always look deflated well try this recipe. This has not failed me yet! (you can change the quantity by reducing by half or quarter)
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- Serves: 16 puddings
- prepTime: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
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| Ingredients |
- 1 Pint of milk
- 250g flour
- 8 eggs
- Salt
- Pepper
- Oil such as rapeseed oil
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| Preparation method |
| Step 1 |
Blend flour and eggs in to a paste. |
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| Step 2 |
Add milk place in the fridge and leave as long as possible, preferably over night. |
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| Step 3 |
When ready to cook place oil in bottom of each case filling the bottom completely. Place in a pre-heated oven (200C). |
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| Step 4 |
When oil is hot, remove tray and fill each case to the top with the batter mix. You need to do this as quick as possible and get the tray back in to the oven. |
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| Step 5 |
Here’s the trick DON’T OPEN THE OVEN ONCE COOKING! leave in the oven for 30 minutes and remove from oven and serve. |
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