Thursday, 1 August 2013

Yorkshire Puddings

I love Yorkshire puddings. When I was a child we always looked forward to when my mum would make them. We'd beg and beg for more of them, even above and beyond roast potatoes! Pure carby goodness. It seems the tricks to getting a well-puffed pudding are to beat the batter well to get air into it, and to heat a generous amount of oil in tin (in the oven) before you pour the  batter in -- and always less than half of the height of the tin, or they won't have room to expand. I was surprised that the Joy of Cooking said to beat the batter, since I would normally worry about toughening the gluten, but it worked very well. And luckily, they were wrong about needing to leave it to stand for an hour. (I'm impatient like that!)

  • 1 cup plain flour
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/2 cup water plus 1tbsp
  • 2 eggs
  • vegetable oil
Preheat the oven to 200 C. Combine the salt and flour, make a well in the centre and pour in the milk and water. Stir, then beat well until very combined. Add the two eggs and continue to beat until large bubbles rise to the surface. Pour a little vegetable oil into each tin of a muffin tray and place in the hot oven; there should be enough oil that the base of each tin is easily covered. After five minutes, remove the tin from the oven and pour the batter into each cup, to about 40% of the height of the tin. Return to the oven and bake for about 20 minutes, until risen and golden.

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