No this is not a post about some bizarre cloud methodology. Although it would be a really good name. So unless you are hungry, please move on.
Yorkshire Puddings are an English recipe, some people would say from Yorkshire, which is essentially a egg/flour batter baked in the over to produce a light and fluffy treat that can be eaten with a traditional meat and vegetable dinner.
They look like the pictures below, depending upon the size of pan/tray you use.
The recipe is easy.
- 4 eggs
- 1/2 cup of water
- Salt & Pepper
- Crack the eggs into a measuring jug. Note the measure, then pour them into a bowl and whisk them up until fluffy.
- Measure the same amount of milk as you had eggs, and then mix into the eggs.
- Measure the same amount of flour as you had eggs, and then mix into the egg/milk mixture.
- Add a little salt and pepper.
- Leave to stand for an hour.
- Select a tray. You can use anything with deepish sides. I use either a large oven tray, or muffin tins for individual ones. You can also use cake tins which makes a great sized pudding to put your entire dinner in.
- Pre-heat the oven and a suitable tray to 425F with a couple of good lugs of oil. It should cover the bottom of the tray.
- Add the 1/2 cup of water to the mixture & stir.
- With the oil nice and hot, pour some of the mixture into the tray, make sure you have poured mixture into the corners.
- Pop into the oven for 12-15 minutes.
- Serve with meat.
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