Nans Yorkshire Puddings are the finishing touch to a decent roast dinner. The recipe is simple but the result is full of flavour. A lovely British side dish that works with roast Chicken, Beef, Lamb and many more meats. Just to make you think, any leftovers can be served with cold custard and jam as a dessert. It may sound different but it really works.
Nans Yorkshire Puddings
- Using a fine sieve, sift the flour into a bowl. Add seasoning and make a small well in the centre.
- Carefully crack the free range egg into the well. Using an hand whisk mix the flour and egg.
- Slowly add the milk and water whisking as you go ensuring that no flour is left raw and unmixed.
- When the chicken, beef or lamb etc is 15 – 20 minutes frombeing removed from the oven to rest, pour the oil into the Yorkshire traycases.
- Add to the oven to heat up for 10 minutes as the oil needsto be piping hot for the batter.
- Remove from the oven and very carefully pour the batter into the individual Yorkshire cases.
- Immediately return the tray to the oven as high in the ovenas possible.
- The Yorkshire puddings take 25-30 minutes at 220C to rise and become crisp and golden.
- Carefully remove the tray from the oven when ready.
- Serve immediately as they will lose their crunch if sitting around.