Saturday, November 17, 2012


Yorkshire Pudding, also known as batter pudding, is a dish that originated in YorkshireEngland. It is made from batter and usually served with roast meat and gravy. (Wikipedia)
 Been looking for this recipe for a while now..tried another recipe moons ago but no luck..not too good. Maybe not the recipe but the oven is not hot enough...ooohhh lots of things could go wrong even for this simple Yorkshire Puddings.I had a good surprise yesterday morning..
Look at how the puddings rise to the occasion but a tiny bit over bake but still...lovely..lovely and lovely indeed.
Hahaha look above does even fit into the muffin pan after baking.
Got the recipe from Diana from Blue Sky Kitchen. Thanks for the recipe..I love it very much. Never before I c my Yorkshire Puds so puddy like this. I copy and paste from Diana.
 Below is the recipe for the pudding:

Ingredients (12 puddings)
140 g plain flour ( this is about 200ml / 7fl oz )
4 eggs ( 200ml / 7fl oz )
200ml milk
Sunflower oil, for cooking 
Salt and pepper

Heat oven to 230°C/fan 210°C/gas 8. Drizzle a little oil evenly into 2 x 4-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 and 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 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.

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