MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Yorkshire Pudding
Categories: British, Puddings
Yield: 1 Pudding
140 g Plain flour
4 Eggs
200 ml Milk
Sunflower oil or cooking oil
Heat oven to 230?C/fan 210?C/gas 8. Drizzle a little oil evenly
into 2x4 hole Yorkshire pudding tins or a 12-hole non-stick muffin
tin and place in the oven to heat through.
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 & 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 to 25 minutes until the puddings
have puffed up and browned. Serve immediately. You can now cool them
and freeze for up to 1 month.
Notes:
The oil needs to be really hot to get them the edges to puff up
properly.
Recipe FROM:
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gopher://sdf.org/0/users/kernow/Recipes/YorkshirePudding>
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