Simple & Easy Yorkshire Pudding

This is the second time i made Yorkshire Pudding, My first time i tried recipe from Jamie Oliver, but the pudding didn’t love me, they were so thick and chewy. So this time, i tried with the recipe i found at some forum where people discuss about these little babies, and oh wow, this recipe was very easy and so simple, i just spent under 10 mins to make the batter…. hung clothes while my babies puffed up in the oven… and Oh dear, life is just like heaven! 🙂

Ingredients ( make 5 little ones)

  • 60g plain flour, sift
  • 125 ml milk ( i used 70 ml milk + 55 ml water)
  • 1 egg
  • 1/2 tsp Salt
  • 1/2 tsp sugar ( this is not in the recipe, but i quite like my puddings are a lil bit sweet, so add or not, its just up to you 😀 )
  • Oil/butter for your pan

(photo: britishfood.com)

1. Pour oil/butter or drippings from roast beef into the Pan (i used the muffin pan) and turnn the oven on to 250 C (i poured 5 ml of oil for every cup of my pan)

2. Mix flour with sugar and salt (1) use a folk to wish milk, water and egg together (2)

3. Blend (2) to (1) little by little, whisk until the batter is smooth.

4. Carefully remove the muffin tin from the oven, and slowly fill each cup about 1/2 full at first, and then if there is some left over add to each cup till all is used up, and all are equally filled

5. Bake in the preheated 250C oven for 10 mintutes, reduce the temp to 220 and cook for 10 more miutes. continue to decuce the tempt to 180C and let it cook for the last 10 minutes (or until the pudding edge is golden brown)

6. When the cooking time is finished, let they stay in the oven for another 5 minutes and then you are ready to serve with your delish roasted beef, or just eat like a snack with salted butter or herb butter!

Tips:

+The ingredients should be at room temprature

+Pour the batter as quick as possible when u just get the smoky oil in the pan out of the oven

+To hold the shape of the puddings, step 5 & 6 will help (just like cream puff method i said before)

+Once they are in the oven, DO NOT OPEN THE OVEN DOOR until they are done

+Use an electric mixer/whisk to mix, the extra bubbles make them lighter.

+Someone said we should let the batter rest for at least 30 minutes in the fridge to make its lighter and fluffer. I think this is the right method too, as compare with the beer batter which i used for fish and chips , when the cold batter meet the very hot oil, i got the crispier Fish. So let’s try, who know eh? 😛

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