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Yorkshire Pudding · Recipe
Ingredients:
4oz (100 grams) Self Rising Flour
A pinch of salt
1 Egg
1/2 Pint (300ml) Fresh Milk
1 1/2oz (40 grams) Butter
Directions:
• Pre-oven to 425 (220c).
• Sift flour and salt into a bowl
• Add the egg, and gradually add half the milk while beating to form a smooth batter.
• Pour in the remaining milk and beat until smooth.
• Put butter into a 10 x 12 inch (25.5 x 30.5 cm) baking tin (alternatively for smaller Yorkshire puddings place butter in a 12 section bun tin).
• Heat for 10 mins, or until a faint haze just appears.
• Pour batter into baking tin and bake just above the center of oven for 40-45 minutes. For smaller puddings, bake for 15-20 minutes.
Posted on October 1st, 2018
4oz (100 grams) Self Rising Flour
A pinch of salt
1 Egg
1/2 Pint (300ml) Fresh Milk
1 1/2oz (40 grams) Butter
Directions:
• Pre-oven to 425 (220c).
• Sift flour and salt into a bowl
• Add the egg, and gradually add half the milk while beating to form a smooth batter.
• Pour in the remaining milk and beat until smooth.
• Put butter into a 10 x 12 inch (25.5 x 30.5 cm) baking tin (alternatively for smaller Yorkshire puddings place butter in a 12 section bun tin).
• Heat for 10 mins, or until a faint haze just appears.
• Pour batter into baking tin and bake just above the center of oven for 40-45 minutes. For smaller puddings, bake for 15-20 minutes.
Posted on October 1st, 2018
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