Yorkshire Puddings

The first time I made this, I was in for a surprise. I found this recipe in a cookbook that I follow closely. It did come out well…however the taste was very alien to me. By the third time..i had developed a bonding towards this. I have tried it out with egg curry and chicken curry..and I was really amazed at how well it substituted for roti’s or bread. Bite-sized that they are..its very simple, compact, easy to make, and can be made in lots and kept well ahead of a meal or party. All you need to do is heat it up in the microwave before serving!!!

However, like I said, you’ve got to develop your taste buds for this soft-omletty pudding which can be dipped into any gravy dish. It can also be topped with grated cheese and served as an entrĂ©e.

100 g plain flour
1 egg, beaten
300 ml milk and water (half milk, half water)
1 tsp oil
Salt and pepper as per taste

1.) Preheat the oven to 220 degrees. Place the flour, salt, beaten egg, and half of the liquid. Whisk continuously ensuring no lumps are formed. Continue beating and add the remaining liquid. Season with freshly ground pepper.
2.) Put 1-2 drops of oil into each mould of the bun tray and coat the mould thoroughly. Heat at the top of the preheated oven for 3-4 minutes until very hot. Remove the hot tray and using a ladle pour the batter into each mould. Return to the oven.

Sneek peek:

3.) Bake for 20-25 minutes until the Yorkshire puddings are well puffed and golden brown.
4.) Serve hot with any gravy dish.

Sneek peek:


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