Yorkshire Pudding: Even Better Than My Grandma's
"It pains me to admit that I've discarded my grandma's yorkshire pudding in favor of this one from Delicious magazine. This one uses sparkling water as a secret (shhh!) ingredient. Yum, yum, I love yorkshire pudding!"
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 20 g beef drippings or 20 g vegetable oil
- 100 ml full-fat milk
- 50 ml sparkling water
- 115 g plain flour
- 1⁄4 teaspoon salt
- 2 medium eggs, beaten
directions
- Preheat oven to 220 degrees C, gas mark 7. Put dripping or oil into the holes of a 6 hole muffin tin and place in oven 5 minutes until fat or oil is hot and smoking.
- While that's going on, mix milk and sparkling water in a jug. Sift flour and salt into a large bowl. Season eggs with salt and black pepper. Make a well in the centre of the flour and pour in the eggs with a whisk, gradually incorporating flour mixture as you go, adding milk mixture in stages until you have a smooth batter.
- Transfer batter to a jug. Pour into the hot tins in equal portions, but not more than 3/4 full.
- Place in hot oven and cook without opening oven door for 20-25 minutes until big, big, BIG, and crispy! Serve hot.
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RECIPE SUBMITTED BY
Ppaperdoll
London
I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes!
Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...
