A traditional British recipe for perfect, light and fluffy Yorkshire Puds
250g plain flour
4 free-range eggs
good pinch sea salt
2-3 tbs light olive or vegetable oil or beef dripping
1Preheat the oven to 220ºC fan/230ºC conventional/Gas 8 with your Circulon Yorkshire Pudding Tins in the oven
2In 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!