Saturday, December 24, 2016

yorkshire pudding


Ingredients

•1/14cup
• 4 egg

 (200ml/7fl oz)
• 200ml milk

• sunflower oil

, for cooking

Method


• Heat oven to 425 F fan . Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
• To make the batter, tip 140g plain flouri nto a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.

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