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Yorkshire Puddings

Fluffy and puffed, crying out for some good roast beef and gravy.

April 17, 2016

Yorkshire Puddings

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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

vegetable oil

method

  1. Make batter with stick blender, in a jug blender, in a food processor or with a stand mixer with the whisk attachment.
  2. 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)
  3. Blend for a couple of minutes, until smooth and aerated.
  4. Add remaining milk and water in a steady stream whilst continuing to blend.
  5. 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.
  6. 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.
  7. 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.
  8. Divide batter between muffin wells, it should sizzle as it is poured in.
  9. 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.
  10. 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.
  11. 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!)

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Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

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Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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