Yorkshire Puddings
A community recipe by CobyNot tested or verified by Nigella.com
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Sift flour and salt into a large jug (I use a Pyrex one). Make a well in this, and then break the egg in the well, sprinkle in the herbs if using. Gradually add the milk as you whisk bringing in the flour as you go. Set it aside for an hour or more. Oil a 12 hole muffin tin* using the fat or the oil. Then, after you've taken your roast out of the oven, pop the oiled tin in to get really hot, just for a few minutes. Remove from the oven and pour in batter to come half way up the sides of the tins. Bake on top shelf of oven for 25 minutes at 180 C until puffed and crisp. *I will often just do the same in a small roasting pan instead, cooks in about the same time, but the individual ones do look rather more swish;)
Introduction
I like to add some herbs to this. Depending on what's with the meat. Maybe just a tablespoon of fresh parsley or chives, or a half tablespoon finely chopped rosemary. Even a little dried thyme or oregano.
Ingredients
Serves: -
- 5 ounces all-purpose flour
- 1 pinch of salt
- 1 egg
- 1¼ cups milk
- 1 tablespoon oil (or rendered beef fat)
- 1 sprinkling of herbs (fresh or dried)
Method
Yorkshire Puddings is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by astromei on 6th April 2015
Show more commentsThis recipe worked better with more eggs, I used 4 instead.