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Yorkshire puddings


Yorkshire puddings make a great accompaniment for a roast dinner.
Bank holiday Monday, it turns out, is the new Sunday.

M must have thought so because today lunch consisted of roast chicken, roast potatoes, carrots and broccoli. The perfect accompaniment for a roast dinner is of course the yorkshire pudding. The kids love them and mixed with gravy they’re unbeatable.

Fresh are best, so forget your Aunt Bessie’s. All you need are 2 ounces of plain flour, 1/4 pint of whole milk mixed with a little water, one beaten egg and a little salt and pepper.

Get yourself a mixing bowl and put in the flour. Stir in the salt and pepper. Make a well in the flour and pour in the beaten egg. Start folding in the flour and slowly pour in the milk and water mix and stir in until you have a smooth batter.

Next, get a cup cake baking tray and pour a little oil into each part. Put the tray into the top of a hot oven – about 200 degrees c. When the oil is really hot remove the tin and pour in a little of the batter into each section until it’s all used. The oil should sizzle as the batter goes in.

Put the tin in the oven and bake the yorkshires until crisp and golden – about 10-15 minutes.

For more Yorkshires increase the amounts of ingredients accordingly. You can also double the quantities and use the batter for another English classic – Toad in the Hole.

Enjoy