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Prep Time: 0 Minutes Cook Time: 16 Minutes |
Ready In: 16 Minutes Servings: 12 |
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Traditional served with sunday roast, you can either make one large pudding or 12 small ones, the batter can also be used for pancakes. I have also included some non traditional uses for the batter. Ingredients:
125g / 1 cup sifted plain flour |
a pinch of salt |
1 egg |
300ml / half pint semi-skimmed milk |
oil or melted dripping |
Directions:
1. Preheat oven 220C / 475F
2. Using a wooden spoon, gradually beat the egg and milk into the flour and salt until you have a smooth batter. Beat well and leave to stand.Pour a little oil or dripping into each cup of a heavy gauge bun tin. Alternatively use a roasting tin for one large pudding. Place in the hot oven to preheat for 5 minutes (until fat is spitting). Beat the batter again and decant into a jug for speed. Without allowing the oil to cool, pour the batter into the hot pans, half filling the cups. Bake for 12 - 20 minutes - depending on size - until puffed and golden. Serve immediately.
3. Batter as above with the addition of two finely shredded sun dried tomatoes, a couple of minced black olives and one crushed clove of garlic. Beat well. Have ready a dozen asparagus pieces, about 5cm / 2in long. Heat the pans with the oil as before, using olive oil for preference. Place a piece of asparagus in the base of each cup in the hot oil and pour on the batter. Bake as before.
4. Make Classic Yorkshire Pudding omitting the salt. Serve as dessert drizzled with lots of Golden Syrup and wedges of juicy oranges and lemon.
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