ULTIMATE YORKSHIRE PUDDINGS

ULTIMATE YORKSHIRE PUDDINGS

Here at the Hamilton house hold, we have these puddings at least twice a week. The recipe is my mothers and she says the secret to getting light and fluffy puddings is to rest the batter in the fridge for a few hours or even make it the night before. Also the oil in the tin needs to be smoking hot before pouring the batter.

INGREDIENTS

- 200ml Milk
- 140g Plain Flour
- 4 Eggs
- Pinch salt & pepper
- Quarter of a tea spoon of mustard powder
- Cooking Oil

HOW TO:

1. Preheat oven to 210cFAN/230c/GAS 8. Pour a tea spoon of oil into each hole of a muffin tin or Yorkshire pudding tin.

2. Whisk flour, eggs, mustard powder, salt and pepper until smooth. Gradually add 200ml of milk while whisking. Pour the batter into a easy pour jug.

3. If the oven has reached temperature, open the oven door (the oil should be smoking slightly) and slide the shelf half out and pour the batter into the tin (it should sizzle). 

4. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.