Almost Delia's Yorkshire Puddings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
170g / 6oz Plain (All purpose) Flour3 large eggs, beaten1 cup skimmed milkQuarter cup waterHalf teaspoon Garlic Salt (or plain salt plus some garlic powder)1 teaspoon dried (or fresh) thyme12 teaspoons of olive oil (1 teaspoon in each dip of a 12 dip muffin tray)
1. In a jug mix together the flour, the thyme and the garlic salt (or garlic powder and salt).
2. Mix in the beaten eggs and slowly add the milk and water to make a smooth batter. Allow the batter to stand for 30 minutes in the fridge or a cool place.
3. Pre-heat the oven to maximum, put one teaspoon of olive oil in each dip of a 12 dip muffin tray (the tray should have the larger size dips). Put the muffin tray in the oven and heat on max until the oil is smoking (about 10 minutes).
4. Quickly remove the tray from the oven and (working VERY quickly) pour equal amounts of the batter in to each dip. Put back in the oven for 20 minutes. After 5 minues reduce the heat just a little.
Alternatively, you can cook the mixture in a roasting pan about 10 x 8 (heating the oil in the pan before pouring the batter in. One big Yorkshire pudding will need 30 to 35 mins cooking time.
The secret to good Yorkshire Puds is to make sure the oil is SMOKING HOT before adding the batter and not to keep opening the oven door.
Traditionally, here in Yorkshire, these batter puddings were eaten before the main course with gravy but nowadays they are mostly eaten alongside the meat and veg. (Although they can be drizzled with maple syrup or honey for a sweet treat.)
Number of Servings: 12
Recipe submitted by SparkPeople user SARAHSTANLEY.
2. Mix in the beaten eggs and slowly add the milk and water to make a smooth batter. Allow the batter to stand for 30 minutes in the fridge or a cool place.
3. Pre-heat the oven to maximum, put one teaspoon of olive oil in each dip of a 12 dip muffin tray (the tray should have the larger size dips). Put the muffin tray in the oven and heat on max until the oil is smoking (about 10 minutes).
4. Quickly remove the tray from the oven and (working VERY quickly) pour equal amounts of the batter in to each dip. Put back in the oven for 20 minutes. After 5 minues reduce the heat just a little.
Alternatively, you can cook the mixture in a roasting pan about 10 x 8 (heating the oil in the pan before pouring the batter in. One big Yorkshire pudding will need 30 to 35 mins cooking time.
The secret to good Yorkshire Puds is to make sure the oil is SMOKING HOT before adding the batter and not to keep opening the oven door.
Traditionally, here in Yorkshire, these batter puddings were eaten before the main course with gravy but nowadays they are mostly eaten alongside the meat and veg. (Although they can be drizzled with maple syrup or honey for a sweet treat.)
Number of Servings: 12
Recipe submitted by SparkPeople user SARAHSTANLEY.
Nutritional Info Amount Per Serving
- Calories: 105.8
- Total Fat: 5.2 g
- Cholesterol: 9.2 mg
- Sodium: 198.8 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 0.4 g
- Protein: 2.9 g
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