BEST HOMEMADE YORKSHIRE PUDDINGS
The pudding batter can be made a day before (keep in the fridge over night and take out 1-2 hours before making) but it can also be made 5 minute before baking those and it is as good. This needs to be shared as equally as possible into 6 portions. I would say it is going to be something like 60-70 ml each. I will measure next...
Provided by Ramona's Cuisine -
Categories Other Side Dishes
Time 30m
Number Of Ingredients 6
Steps:
- 1. Preheat the oven at 200C/400F.
- 2. Pour some oil/goose fat into a nonstick/silicone 12 holes muffin tray and place in the preheated oven for about 10-12 minutes until the oil/fat is fairly hot. The batter should be sizzling when poured in. This is very important! If oil isn't hot enough the pud won't be right.
- 3. In a bowl, swift the flour mixed with salt and a little pepper.
- 4. Make a little well in the middle of the flour and put in the eggs. Using a whisking tool, whisk the eggs with the flour until it all becomes a lump-free, a thicker batter.
- 5. Pour in the milk gradually while still whisking constantly until the batter becomes smoother.
- 6. Pour the batter into a jug and set aside until ready to be poured in.
- 7. Carefully remove the tray from the oven, place on a nice stable surface (super careful, it is very hot) and start pouring a little batter in each hole. Try and be pretty quick with this operation. When the batter is all finished, place carefully but quickly the tray back in the oven. Bake for 20-25 minutes until nicely 'tanned'.
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