Ingredients
- 250g plain flour
- 4 free-range eggs
- good pinch sea salt
- 300ml milk
- 2-3 tbs light olive or vegetable oil or beef dripping
Instructions
- Preheat the oven to 220ºC fan/230ºC conventional/Gas 8 with your Circulon Yorkshire Pudding Tins in the oven.
- In a medium bowl or jug
- beat the eggs and salt with a fork just until well combined.
- Weigh the flour into a large bowl and make a well in the centre. Pour in the beaten eggs and half of the milk. Using a whisk
- gradually combine the liquids with the flour to make a smooth thick paste
- gradually add the rest of the milk. Make sure your batter is nice and smooth then place in the fridge to rest for half an hour.
- When the batter has rested
- remove the tins from the oven and pour a little oil into each of the holes
- then return to the oven for a minute of two to heat up.
- Remove the tin from the oven and set on the hob. Close the oven door. Using your Circulon Ladle and working very quickly
- fill the holes in the tin about half to two thirds full then quickly pop them back in the oven. Immediately reduce the temperature to 200ºC fan/220ºC conventional/Gas.
- Cook the Yorkshires for 20 minutes without opening the oven door
- until they are risen and golden and crispy round the edges.
- Serve with Roast Beef and gravy
- or any roasted meat or vegetables of your choice
A traditional British recipe for light and fluffy Yorkshire Puds. Perfect for Christmas day!