Yorkshire Puddings
Photography by Vanessa Wu.
The quintessential accompaniment to roast beef, these small individual Yorkshire puddings are very easy to make. They need to be served immediately after baking.
INGREDIENTS
4 free-range eggs
300 ml milk
250 grams plain flour
1 teaspoon sea salt
To cook
12 hole 1⁄2 cup capacity muffin tin
olive oil
METHOD
Preheat the oven to 220°C.
Place all the ingredients in a food processor and process to a smooth batter. Tip into a jug and rest for 1 hour.
Put half a teaspoon of oil into the base of each muffin tin. Heat in the oven until the oil is very hot. The batter needs to sizzle when it hits the oil. Divide the batter between the tins and bake for about 20 minutes or until well puffed and a dark golden colour. Makes 12
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!