Make Yorkshire puddings Yorkshire puddings are a key element of any baked dinner, and there is nothing more like homemade to add something extra to your meal
100g / 4oz of regular flour
1/4 teaspoon of salt
3 large eggs
225 ml of semi-skimmed milk
About 125 ml of sunflower oil
1. Preheat the oven to 220C, Fan 200C, Gas 7. You will need a 12-hole bun or 2 x 4-hole Yorkshire pudding.
2. Measure the flour and salt in the bowl and the product inside. Add eggs and some milk. Whisk to get smooth and gradually add the remaining milk. This can be done by hand, but it is best done using an electric hand foam until the bubble bursts on the surface. Pour into a jug.
3. Measure the oiled spoon in each can opening with 12 holes or a tablespoon in each can hole with four holes. Transfer to a preheated oven for about 5 minutes until the oil warms up.
4. Carefully remove from the oven and evenly pour the dough between the holes.
5. Return to the oven and cook for 20-25 minutes until you get a golden color and lift it well. Give it immediately.
Preparation: puddings can be completely prepared and heated in a hot oven (temperature as well as right) for about 8 minutes. The dough can be made up to 2 hours forward. They freeze well cooked.
To cook in AGA: Insert into the lowest set of rails in the oven for about 20 minutes.
For more ideas and a range of recipes, choose a copy of Maria Berry’s Family “Sunday lunches”,