Soldato
- Joined
- 7 Feb 2004
- Posts
- 3,072
A real simple recipe and method for making Yorkies, no black magic or witchcraft involved like some methods.
Here we go:
I use muffin tins as they have deeper sides, add a small amount of oil / duck fat / lard. Put them in a 220c oven to heat up.
Don't measure ingredients by weight but volume, one egg makes 4 puds using muffin tins.
Put the number of eggs needed into a cup.
Then measure out equal volume of plain flour and in another cup half milk and half water.
Chuck these into a bowl / jug and also add a good pinch of salt and also a splash of vinegar (probably slightly more vinegar than you think).
I use a hand blender and blast it for about 30 secs.
There's no need to let it rest, make sure your tin is smoking hot and quickly pour it in.
Leave it for about 18 - 20 mins, don't be tempted to open the door.
I like them crispy so maybe even slightly longer.
Not the prettiest puds but they've rose well, are nice and light and it works every time.
If you have any left over, add some golden syrup and eat as a dessert
Here we go:
I use muffin tins as they have deeper sides, add a small amount of oil / duck fat / lard. Put them in a 220c oven to heat up.
Don't measure ingredients by weight but volume, one egg makes 4 puds using muffin tins.
Put the number of eggs needed into a cup.
Then measure out equal volume of plain flour and in another cup half milk and half water.
Chuck these into a bowl / jug and also add a good pinch of salt and also a splash of vinegar (probably slightly more vinegar than you think).
I use a hand blender and blast it for about 30 secs.
There's no need to let it rest, make sure your tin is smoking hot and quickly pour it in.
Leave it for about 18 - 20 mins, don't be tempted to open the door.
I like them crispy so maybe even slightly longer.
Not the prettiest puds but they've rose well, are nice and light and it works every time.
If you have any left over, add some golden syrup and eat as a dessert