Dec 05 2013 - Dec 06 2013

Yorkshire Pudding

750g Flour (Preferably Bread)
20 Eggs
1L Milk
1/2 LB Butter
  1. Preheat oven to 450°F.
  2. Mix the flour and the eggs with a fork until smooth.
  3. Slowly add the milk to the batter. Whisk until smooth and free of lumps. Do not over whisk.
  4. Let batter rest at room temperature at least 30 minutes.
  5. Whisk the batter again with 2 tablespoons of cold water and pour into jugs.
  6. Place 1/2 - 1 tsp butter (or fat of your choice, I like to use bacon fat/drippings for added flavour, but watch out for saltiness) in each muffin cup.
  7. Place the muffin pan in the oven for 3-4 minutes, until the butter or fat is smoking.
  8. Carefully remove the pan from the oven and quickly pour the batter into the cups about 1/2 full or just under.
  9. Place in oven for 8 minutes at 450°F, then 7 minutes at 350°F.
  10. Remove the pan from oven and carefully remove the Yorkshires from the pan onto a cooling pan.

*Yields approximately 60 Yorkshires.*

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