For Kevin Wood and others who have disasters with Yorks Puds. The secret to good Yorks puds is to make sure the oven is really hot, the fat in the baking tray is smoking hot when you pour the mix in and DO NOT open the door till they are cooked. Quite hard with no glass window, so only open oven door a tiny fraction and try not to let any heat out! To make a dozen Yorkshire Puddings; 4 heaped spoonful’s of plain flour 2 heaped spoonful’s of dried milk 2 eggs Water (when added to the mix, makes up 500ml.) Lard or veg oil Method; Heat oven to 200c. (You could put your meat in at this point, but time it right so that when you put the pudding tray in, you don’t need to open door again till they’re done!) Add small amount of either lard (2mm cube) or veg oil (1/2 teaspoon) into Yorkshire pudding tins. Put tin in th’oven. In a large bowl put the flour and dried milk Mix together finely. Add the two eggs, mix all together. Transfer all the mixture then into a measuring jug and fill up with water to the 500ml mark. Pour it all back into the large bowl and using a fork or whisk, electric or otherwise, whisk into a nice smooth mixture. Once satisfied all lumps are out and it’s nice and smooth, and the fat is smoking in the tray. Take the tray out and pour the mixture into each cup up to the brim. Place back in to hot oven and wait for the puds to rise, approx. 25 minutes, but DO NOT open door too early!! They’ll go flat! Enjoy!! p.s. your badge has arrived.
Posted on: Mon, 03 Feb 2014 19:00:05 +0000
Trending Topics
Recently Viewed Topics
© 2015