Yorkshire pudding is an absolute classic at the English Christmas table and a welcome accompaniment to any holiday meal. It is made from a creamy batter consisting of flour, eggs, and milk or water. While some might think of it as a dessert, in Britain, the pudding was typically a meat-based dish, whereas today puddings exist in a number of different variations. Yorkshire pudding is served either before the main meal as an appetizer or alongside it as a side dish. Golden and delicious, they’re a match made in heaven for roast turkey and other holiday meats and taste wonderful with gravy poured on top. Crispy on the outside and custardy in the center, it is a mouth-watering dish that can also be reheated and enjoyed the next day, after the big Sunday roast or a delicious Holiday Dinner.
Recipe Courtesy BBC Good Food:
Ingredients
140g plain flour
4 eggs
200ml milk
sunflower oil , for cooking
Method:
STEP 1 : Heat oven to 230C/fan 210C/gas 8.
STEP 2: Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
STEP 3: To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
STEP 4: Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
STEP 5: Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
STEP 6: Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
STEP 7: Serve immediately. You can now cool them and freeze for up to 1 month.
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