Yorkshire Pudding: Even Better Than My Grandma's |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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It pains me to admit that I've discarded my grandma's yorkshire pudding in favor of this one from Delicious magazine. This one uses sparkling water as a secret (shhh!) ingredient. Yum, yum, I love yorkshire pudding! Ingredients:
20 g beef drippings or 20 g vegetable oil |
100 ml full-fat milk |
50 ml sparkling water |
115 g plain flour |
1/4 teaspoon salt |
2 medium eggs, beaten |
Directions:
1. Preheat oven to 220 degrees C, gas mark 7. Put dripping or oil into the holes of a 6 hole muffin tin and place in oven 5 minutes until fat or oil is hot and smoking.
2. While that's going on, mix milk and sparkling water in a jug. Sift flour and salt into a large bowl. Season eggs with salt and black pepper. Make a well in the centre of the flour and pour in the eggs with a whisk, gradually incorporating flour mixture as you go, adding milk mixture in stages until you have a smooth batter.
3. Transfer batter to a jug. Pour into the hot tins in equal portions, but not more than 3/4 full.
4. Place in hot oven and cook without opening oven door for 20-25 minutes until big, big, BIG, and crispy! Serve hot.
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