Perfect Yorkshire Pudding Recipe
“Today I’m sharing two recipes that I think we perfected this year: Yorkshire pudding and a chocolate macaron. I’m keeping words to a minimum, leaving space for the two recipes because each one is world-class in its own right. I’m confident your family and your friends will thank you. We look forward to welcoming you when you visit the school this year.”
Yorkshire Pudding Recipe
Yield: 8 Yorkshires (125 ml per muffin-cup-on average jumbo tin)
Ingredients:
1 Cup Flour, Champagne Valley Stoneground
1 Cup Milk, Full Cream
1 Cup Egg (3 whole eggs put into a measuring cup, then fill the cup to the top with egg whites)
Oryx Salt and pepper to taste
Method:
Combine ingredients, in a bowl with a whisk, to form a smooth batter. Allow to stand in the fridge overnight for best results, or for as long as possible.
Using a convection oven, preheat to 200°C. In a jumbo muffin pan, fill each holder with about 1½ tablespoons of oil. Heat in the oven at 200°C for 20 minutes.
Remove muffin pan from oven and very quickly pour just less than 1/3 of a cup measure into each holder, it should be sizzling. Return to oven-quickly and cook for 22 minutes, or until golden brown all the way around.
Remove from oven. The Yorkshires should come out of the pan with no struggle. If they are stuck, return to the oven and cook for a couple more minutes. Place on a cooling rack and serve immediately. Best used on the day made.