Simple Yorkshire Puddings can be served as a starter, side dish of a main course or even a dessert with jam. All of them work together as the ingredients create a clean nibble. Hence, children remember a good old Yorkshire Pudding more than other side dish. Gravy can be stored, peas can be held and sprouts hidden all because of a single Yorkshire.. Consequently, Yorkshire Puddings hold a positive place in most peoples memories. This recipe shows how easy it is to continue with the fond memories.
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Simple Yorkshire Puddings
- Preheat the oven to 220C/200C Fan/Gas 7.
- Combine the flour and salt together in a bowl.
- Add the eggs and a little of the milk to the middle of the bowl and whisk until smooth. Then add the remaining milk.
- Pour the mixture into a jug.
- Add a tbsp of oil in each hole of the four hole tins, 1/3 tbsp in a each of a 12 hole tray.
- Put the tray into the preheated oven for five minutes, or until the oil is piping hot.
- Remove the tray from the oven and pour the batter equally between the holes or the tin.
- Place the filled tray to the oven and cook for 20–25 minutes or until golden-brown and well-risen.
- Serve immediately with a roast meal.