Today, I’m sharing a British cooking recipe and one of my husband’s favorites things: Yorkshire Puddings.
The main “secret” to get this recipe right is that the oil in the muffin pan (in this case) has to be HOT. So please, prepare this with caution!
- 1/2 cup unbleached all purpose flour
- 4 large organic free range eggs
- 1 cup organic whole milk
- canola oil, for cooking (about 3 tbsp)
- salt & pepper
Heat the oven to 400F.
Pour a little bit of the canola oil in a 12-whole non-stick muffin pan and place the pan in the oven to heat through.
You need to make the batter quickly because the muffin pan is getting ready in the oven.
To make the batter, pour the flour into a bowl and beat in the eggs until smooth.
Gradually add the milk and carry on beating until the mix is completely lump-free.
Season with salt and pepper. Pour the batter into a jar or a batter bowl.
Remove the hot tins from the oven. Handle it with caution because the oil might be VERY HOT!
Carefully and evenly pour the batter into the holes.
Place it back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
Take a picture and serve immediately!
I also made an additional and different version adding some ground beef that I cooked before in a skillet with onions, red bell peppers, raisins, olives and oregano.
For this version you’ll need to pour a little of the batter.
Then, add a spoon full of the beef mixture and cover it with a little bit more of batter. Remember that they will grow in the oven so cover just about 3/4 of the whole in the muffin pan.