Yorkshire Puddings
Baking and Desserts • British
Description
It’s very convenient to quickly pour the batter from a pitcher while the molds are still warm. This batter can be stored in the refrigerator for 1–2 days. If you want to fill the puddings with a sweet filling, you can add 20 grams of sugar to the batter; at high temperatures, it will caramelize and give the baked goods a very pleasant flavor.
Ingredients
- Milk 5 fl oz
- Wheat Flour 5 oz
- Chicken Egg 2 pieces
- Salt a pinch
- Butter 0 oz
Step-by-Step Guide
Step 1
Mix the eggs with the flour and salt, adding a little milk. The mixture should be smooth. Gradually pour in the remaining milk while constantly stirring. Transfer the batter to a jug.
Step 2
Place a piece of butter in each mold and put them in the preheated oven for 5 minutes. Remove the hot molds and brush the sides with melted butter.
Step 3
Quickly pour the batter, filling the molds no more than 2/3 full.
Step 4
Place in the oven and bake for 30 minutes without opening the door.
Step 5
The finished puddings can be served warm or cold. You can fill them with a salad of boiled potatoes, crispy pancetta, sun-dried tomatoes, pine nuts, and a peppery salad like arugula or leaf mustard.
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