PERFECT YORKSHIRE PUDDINGS
(the idea is that the volumetric measurements of all ingredients be the same for perfect results)
140 g cake flour
200 ml eggs (about 4 eggs, but I measured)
200 ml milk
salt and pepper to taste
Using a 12 muffin tin pour a little sunflower oil, fat or lard into each hollow (about 15 ml). Put the tin into the oven and heat to 230°C (Thermofan oven 210°C).
Put flour in bowl and add the eggs. Mix well then add the milk slowly while mixing until no lumps and a smooth batter is formed. Pour into a measuring jug as it’s easier to pour into the hot oil that way. Put the batter into the fridge until your oven has reached the correct temperature. Be very careful when you remove the muffin tin with hot oil. I use silicone gloves.
Carefully pour the batter into the muffin hollows, it might spit and sizzle. Measure it out that each hollow gets equal amount of batter. Put back into the oven and bake for 20-25 minutes without opening the door till it’s done, puffed and golden brown in colour. Next time I will take mine out a few minutes earlier as they are too dark for my taste.
Serve immediately with the gravy from the roast beef. They can be frozen successfully for up to 3 months.
Note: my son who had never tasted this before said the taste reminds him of French toast. It’s very light and airy in texture.
Recipe posted by Elsabie Templeton
Photo: Elsabie Templeton
