Ingredients
- 120g Pain flour
- 2 Eggs
- 200ml Milk
- Lard or Cooking oil
- Pinch of salt
Details
servings 8
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
Prehet oven to 230 degrees (210 for fan oven).
Take a yorkshire puddng tin (or a cup cake tin will do). Put a smal knob of lard into each section of the tin or if using oil enough to fill the bottom 2-3mm of the tin sections. Place the tin in the oven to heat.
Step 2
While the lard/oil is heating take a container with a leak free lid. A milkshake shaker is perfect. Into the shaker put the milk and eggs, then the flout last along with a pinch of salt.
Step 3
Shake vigirously.
Step 4
After about a miniute of shaking check the consistency. The mixture should be quite thin, like single cream. If the mixture is too thick add more milk and shake again.
Step 5
When the mxture is ready, carefully remove the Yorkshire pudding tray from the hot oven. Working quickly, pour the mixture straight from the shaker into the tray. Remebr to only half fill the sections.
the oil should be hot enought to sizzle when the mixture is poured in.
Step 6
Very carefully put the tray back in the oven and shut the door. Wait for 20 miniutes. DO NOT open the oven door during ths time. When the yorkshires have risen and turned goden brown theyre ready eat.
Use a milksake shaker to mix the ingredients.
Keep the oven hot and don't open the door until they're done!
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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