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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These Yorkshire Puddings are crispy on the outside and soft in the middle. I serve these with stew. Ingredients:
250g plain flour |
3/4 cup milk powder |
1 tsp salt |
3 eggs |
500ml water |
oil or lard for cooking |
Directions:
1. Sift flour, milk powder and salt into bowl. Make a well in the centre and crack the eggs in. Gradually add the water and mix it into the eggs and flour. Make sure you add the water a little at a time so the batter is smooth. Leave the batter to rest for at least 30 minutes before using.
2. Pour a thin layer of oil into the bottom of your tins. Heat the oven to 225ºC (440ºF) with the tins in the oven.
3. When the oven is hot pour the batter into pans – if using muffins tins fill each hole to about 1/2 to 3/4 or if using bread tins use 1/4 of the mixture for each tin. Cook for 20 – 30 minutes for muffin tins or 30 - 40 minutes for bread tins or until puddings are turning dark brown and look crispy.
4. Note: This recipe can be made in muffin tins (makes about 16 - 20) or 28cm x 12cm bread tins (makes 4) or any other tin you have. When cooked the puddings should be crispy on the outside and soft (but cooked) on the inside.
5. Note: This batter can be made up and kept in the fridge overnight but I have found that it is best to bring the mixture back to room temperature before cooking.
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