Friday, December 2, 2011

Yorkshire Pudding

4 eggs—must be room temperature 
All-Purpose Flour
Skim milk (or half regular milk, half water)
1/2 tsp salt

Preheat oven to 450F.
Measure 4 eggs (mine comes to 200 ml).
Add exactly same measure skim milk and flour (mine was 200 ml milk, 200 ml flour).
Combine in a small blender, add salt and whiz til smooth. Or whisk vigorously.
Use a really old tattered 12 cup muffin pan—this is secret!
Grease each cup with canola, ensuring the sides gets greased (I used less than 1/2 tsp canola oil spray).
Preheat greased pan for 5-10 minutes at 450. Remove pan from oven. It will be smokey. Immediately fill cups with batter and quickly put back in oven for 5 minutes. They should start to puff. Then reduce heat every 5 minutes (425-400-375F).
Keep at 375F until crispy (about 5-10 minutes more) then turn off heat.
Leave in oven with door ajar for 10 minutes so they don't deflate.
Serve with loads of butter and gravy as desired.

Secrets to Success
*All ingredients must be at room temperature before mixing or they won’t puff. 
*Batter can sit for some time but stir before pouring.
*The three ingredients have the same measure as the eggs. So if your 4 eggs measure 250ml, use 250ml milk and 250ml flour. It’s all 1:1:1.
*Never open the oven door. Treat it like a soufflé. Don’t yell or jump up and down with excitement.
*Use an old muffin tin, probably your mother has an old one in the back of the cupboard. The recipe will work with the nonstick pans but they may not rise as high.
*Let sit in oven for 10 minutes and they shouldn’t deflate.
*I’ve read that using skim milk or watered down milk adds to the rise as the water releases steam when in the oven. True or Not true, I do not know.



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