This is Jimi’s recipe so the credit has to go to him. These melt-in-the mouth puffs are a staple of our Sunday Roast Dinner and it pains me to admit it, because he’s already so big-headed, but Jimi nails them every time. 😉 Any roast without these Yorkies is seriously lacking.
The recipe makes twelve which just about does us lot. Jimi sets aside six for himself and then me and the boys scrap like hungry hyenas for the remaining share. I usually come out with about two 🙁
Be sure to preheat the oil enough before pouring in the batter — this is key to a crisp pud and decent rise.
INGREDIENTS
- vegetable oil
- 140g (1 cup) plain/all-purpose flour
- 3 large eggs
- 225ml (1 cup) milk
- pinch of salt and pepper
INSTRUCTIONS
- Preheat the oven to 220C / 430F
- Drizzle a little oil evenly into a 12-hole non-stick muffin tray
- Place the tray in the oven for 10 minutes to heat the oil
- TO MAKE THE BATTER, add the flour to a bowl and mix in the eggs until smooth
- Gradually add the milk and beat until lump-free
- Season with the salt and pepper
- Remove the heated tray from the oven
- Carefully pour the batter mixture evenly between the 12-holes
- Place the tray back into the oven for 20-25 minutes, or until the puddings have puffed up and turned a beautiful golden brown
- Serve piping hot
More Deliciouse Recipe SIMPLY THE BEST YORKSHIRE PUDDINGS @ threekidsandcountingthepennies.com
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