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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.