Every sunday when i was a child, we had a roast dinner. This for me consisted of a roast meat, peas, corn, gravy and of course a few yorkshire puddings. No roast in england is complete without one is these light fluffy cake like puddings with a crispy outer shell. The store bought ones are ok, but once you've made these homemade delights, you see and taste the difference and you won't go back. This Recipe is for 12 smaller puds, but you can do it in one pan like the picture below and tear and share or fill it with your roast mmmmm.
Ingredients:
Oil or Lard (i use lard as that's what i like)
2 Eggs
100g Plain Flour
100ml Milk
Salt and Pepper
Method:
Preheat your oven to 225'c. Add a splash of vegetable oil or a teaspoon of lard into each compartment of a cupcake tray. Place tray into the oven for 10-15 mins until the oil is really hot.
Meanwhile beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until smooth.
Carefully remove the tray from the oven and pour the batter evenly into the compartments. Put the tray back in the oven to cook for 12 to 15 minutes, or until the puddings are risen and golden.
Tips - Put your cupcake tray onto a large tray so its easier to get in and out of the oven with spilling hot oil.
Oil or Lard (i use lard as that's what i like)
2 Eggs
100g Plain Flour
100ml Milk
Salt and Pepper
Method:
Preheat your oven to 225'c. Add a splash of vegetable oil or a teaspoon of lard into each compartment of a cupcake tray. Place tray into the oven for 10-15 mins until the oil is really hot.
Meanwhile beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until smooth.
Carefully remove the tray from the oven and pour the batter evenly into the compartments. Put the tray back in the oven to cook for 12 to 15 minutes, or until the puddings are risen and golden.
Tips - Put your cupcake tray onto a large tray so its easier to get in and out of the oven with spilling hot oil.
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