Sunday, 24 April 2016

Mini-Yorkshire Puddings

Here in Great Britain, Sundays are traditionally roast dinner days.  When it comes to roast dinners, Andy is as English as you can get.  He LOVES them. They say the French nicknamed the British 'Les Rosbifs' because they are so obsessed with roast beef dinners.  The traditional menu includes a beef roast, crispy roasted potatoes, Yorkshire Puddings, gravy and roasted veg. 


 I have to admit I find roasting beef a bit daunting but they say the more you do it the easier it gets so I put on my brave face and my apron and started by making Mini Yorkshire Puddings.  


You may think it a bit strange starting the with the Yorkies but it's only logical. Oven space is limited and with all that meat and veg roasting it's easier to make the Yorkshire Puddings first then warm them up just before serving.  This recipe is perfect for a small family like ours.  It makes six little puddings, just the right shape for holding a tiny lake of gravy.  Here is how to do it:

Ingredients

70 grams plain flour
2 eggs
100 ml milk
salt and pepper to taste
vegetable oil - I use canola oil 

You will also need a six hole muffin tin

Start by turning the oven up to 220C/ 425F.  Pour a little oil into the bottom of each muffin cup.  Place the muffin tin into the oven to get the oil REALLY hot.

In a lipped mixing bowl or large jug, mix the flour, salt and pepper together. Add the eggs and a little of the milk and whisk together to make a smooth batter. Pour in the rest of the milk and beat until there are no lumps. 


Take the hot muffin tin out of the oven and carefully pour the batter into the hot oil filling the cups half full.  You should hear a sizzle as the batter hits the hot oil.  

Return the muffin tin to the oven and bake for about 20 minutes.  DO NOT open the oven door to peek!  Not even a little... I mean it!  After 20 minutes, the Yorkshire Puddings should be puffed up and golden brown. 


Remove the Yorkshire Puddings from the muffin tin and place them on a wire rack until you are almost ready to serve dinner.  To warm them up, place the puddings  on a baking sheet and reheat them in the oven for five minutes or until they are piping hot.  Serve with your roast, all the trimmings and a bucket of gravy.  

5 comments:

  1. Nice work - and they are my sort of size! I've some good friends who are from York. The first time I went to stay with them, we were each served a massive Yorkshire pudding on its own. I thought ah, that's lunch. I ate mine, but then they brought out a whole roast dinner. They said the giant pud was a starter.

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  2. Ah, that sounds good. I remember we made Yorkshire pudding when I was as an 'au pair' in England, a very long time ago.

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  3. They look magnificent, I'm a huge roast beef fan

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  4. You have cracked the Yorkshire puddings they look great and I'm following your recipe from now on

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