Yorkshire Pudding
"This is a recipe that has been passed on through friends of friends of friends....so i have absolutely no idea whose recipe this originally belongs too, but it is not mine! I have tried many different yorky pud recipes over the years, but this one works out perfectly every single time! (i find it helps if the batter has time to rest...i prefere to make the batter the night before i use it, although a few hours before hand still works too.)"
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
directions
- - preheat the oven - 220/425/gas 7.
- - sift flour and salt into a bowl and add eggs and the egg white and then whisk in the milk.
- - the batter should hold and coat the back of a wooden spoon.
- - put a generous amount of oil in the muffin tins and heat in the oven until almost smoking.
- - immediately add the batter to the moulds almost to the top whilst the oil is still smoking.
- - bake for 25-30 minutes until risen and golden (DO NOT open the oven before they are ready! - they will spoil).
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RECIPE SUBMITTED BY
I am just enjoying the pleasures of cooking and exploring with different ingredients and recipes provided by others. I have always been into photography, http://loulouimages.com but of recent, I split my spare time now with photography and cooking.....heaven!
I live in France with my French husband and my two wonderful dogs. I am English but have lived in France now for nearly a decade. I adore the french way of life overall but more so their true love of food and what it provides. Family gatherings, long sumptuous meals with varied complementing wines along side....the long conversations and the uttlery well behaved children amongst the family....who eat identically to the adults, what the grown ups eat, the children eat and they savour and enjoy the meals placed in front of them. Knowing their mothers and grandmothers have used old handed down recipes from generations before.
