Yorkshire Pudding

自从在叔母家吃过这个yorkshire pudding 后，对它的味道念念不忘。
今天自己动手做了一个。样子虽不怎么好看。但是味道还蛮不错的。
下次再试试看。希望能够更好。

Ingredients:-

140g plain flour (200ml/7fl oz)


4 eggs (200ml/7fl oz)

200ml milk

sunflower oil , for cooking


Heat oven to 230C. Drizzle a little oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through or big pan.

To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.

Tips:-
The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot – and don’t open the oven door.
(可能就因为我开了烤箱的门。所以样子跟以下的图片比起来有点逊。又或者用大盘烤出来效果没muffin tin 来的好。 )