April 17, 2016
Baking, Basics, Main Meals
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ingredients for twelve
3 x extra large 59gm eggs
pinch salt and pepper
150ml milk and 150ml water mixed together
110gm plain flour
- Make batter with stick blender, in a jug blender, in a food processor or with a stand mixer with the whisk attachment.
- Place eggs, salt and pepper and half of the mixed milk and water into a jug. Scatter flour over surface (always put liquid in first as the flour can sometimes get trapped at the base of the jug and not be incorporated in the batter)
- Blend for a couple of minutes, until smooth and aerated.
- Add remaining milk and water in a steady stream whilst continuing to blend.
- Refrigerate batter for up to 6 hours, until ready to cook or use immediately. I have found if batter is cooked straight away, it is fabulous. If having rested the batter, give it a quick whisk to aerate and distribute any flour that has sunk to the bottom of the jug.
- Pre-heat oven to 200°C. Set oven to fan with top and bottom elements. I find this creates fast cooking and the bonus of the Yorkshires colouring evenly top and bottom.
- 5 minutes before cooking the Yorkshires, place a teaspoon of oil in each well of a 12 hole muffin mould. I use good quality silicone moulds as the batters literally fall out once they are cooked and they are so easy to clean. Place the mould in the oven (on a cooling rack if using silicone) to pre-heat.
- Divide batter between muffin wells, it should sizzle as it is poured in.
- Immediately place the Yorkshires in the oven and cook for 15 minutes. Turn oven to 190°C and cook for a further 15 to 20 minutes depending on fierceness of oven.
- The Yorkshires are ready when they are golden, crisp on the exterior and tripled in size. Some people prefer a doughy middle whilst others like dry centers. You decide for yourself and cook longer for a less doughy result.
- Serve with a beautiful roasted piece of beef and gravy made from the juices of the rested meat, some red wine and good quality beef stock. Thicken slightly with a little cornflour mixed with water. Serve good quality mustard and a selection of 2 or 3 fresh vegetables and you have a meal fit for a King (and Queen of Yorkshires in your own household!)