Tuesday, April 22, 2014

Yorkshire Pudding

I have been reunited with my giant sized muffin tins and attribute my Yorkshire Pudding redemption to their colossal size. These were the perfect vessel for gravy and puffed up to the perfect size.

  • 4 large eggs
  • 1tsp salt
  • 2 cups milk
  • 2 cups flour
  • vegetable oil
  • chopped rosemary (optional)
This made six giant yorkies.

  1. In a medium/large mixing bowl use a whisk to mix up the milk and eggs. Set it aside for 10 mins.
  2. Add 1/2 tsp vegetable oil to the muffin tins (I recommend spraying the tin with cooking spray so that they don't stick)
  3. Add the salt and flour to the eggs whisk until there are no lumps and you have a thick creamy batter. Set it a side for at least 30 mins (I think this is important).
  4. Preheat the oven to 450 F.
  5. Put the muffin tin in and wait for the oil to smoke.
  6. Quickly add the batter to the tin until they are 3/4 full (the oil will start to bubble and sit on top of the batter).
  7. Bake for 20 mins or until they are nice and brown.

 Here a couple shots of the family, turkey, and stuffing that I made.

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