Register    Reset Password

Individual Yorkshire Puddings

Submitted by: delbee on March 31, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
Individual Yorkshire Puddings

This is Dad’s recipe to make great top hat style Yorkshire Puddings. He doesn’t measure out the flour but I have to. Mum cooks but Dad makes the batter because Mum’s always turn out sad and flat! Dad uses a jug as a mixing bowl because its easier to pour the batter into the hot muffin cups. There are two secrets to BIG Yorkies…the eggs and the hot fat and oven. As a kid, I loved these as a dessert smothered with golden (corn) syrup. Extra batter was saved for the next day when we had tea time pancakes with orange juice and sugar.

How big are your Yorkies???

Difficulty: Easy

Servings: 9 to 12

Prep Time: 15 mins   Cook Time: 30 mins  

Ingredients

3 eggs
1/2 pint milk
4 oz plain (all-purpose) flour
pinch of salt
lard or sunflower oil for the muffin cups.


Directions

Set the oven to very hot (240C/475F).


Put knobbles of lard or sunflower oil into each cup of the muffin tray and put the tray into the oven.

Whisk up the eggs and milk.

Add the flour and salt; whisk until there are absolutely no lumps and the batter has the consistency of thick cream.

The fat in the muffin tray should be SMOKING hot.

Take the tray out of the oven and pour the batter so that each muffin cup is 1/2 full. Do this quickly! The batter should fizz and start to crisp at the edges.

Put the tray back in the oven and do not open the door for 20 minutes. (Yorkies are temperamental.)

Check for doneness after about 30 minutes. They should be nice and golden-crispy.

This recipe makes about 9-12 individual Yorkshire Puddings to eat as a starter with gravy, with the main roast or stew–or as a dessert! I use a metal 12-cup muffin tray. This recipe easily doubles up.

Categories: Budget, Other Side Dishes

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:





Reviews

No reviews yet | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

[wpdreams_ajaxsearchlite]







If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!