I realise I haven't posted in near enough a year which is MENTAL! I've been super busy moving 140 miles from my hometown to the lovely city of Inverness. It's cold but its awesome!
While i've been unpacking and making the house all nice and homely and cosy, I've been cooking and baking up a storm!
The first lovely recipe I have for you is YORKIES! Or Yorkshire puddings....not the chocolate bar! I always loved having these for Sunday dinner and it was always Aunt Bessie's as my Mum was the cook. However seeing as I have upped my culinary skills I decided to take on the dreaded task of making them myself one Sunday while making dinner.
And the result? OH MY LAWDDDDD AMAZING! I couldn't believe how good they were compared to the frozen ones I had been living with for 26 years! They're actually not difficult to make either, providing you have the time (you need to let the batter sit for half an hour) it's a straight forward operation.
So let's do this shall we??
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| Nom, right?? |
Ok so the stuff you'll need (note: these will all probably be in your cupboards! See- they cost nothing to make!)
to make around 12:
muffin tray
whisk/fork
measuring jug
mixing bowl
I don't actually use measurements (sometimes I'll use less eggs to make less batter) so what I do is crack the eggs into a measuring jug and take a note of where the eggs measure to (the wee markings on the jug), empty the eggs into a bowl. Pour the flour into the same measuring jug to the SAME level as the eggs came to. Again, empty this into the same bowl with the eggs. Then, add the milk, again to the same level (nothing more or less) and add to the rest of the stuff in the bowl.
Give it a good whisk and season to taste (nb: it WILL need seasoned) then pour all the batter back into the jug so it's easier to pour into the muffin holes. Set aside for about half an hour.
Heat your oven to the highest setting and pour the oil into the muffin holes and place in oven until oven has heated up or for about 5/10 mins. By this point the oil should be ROASTING, so pour the batter into the muffin holes and place back in the oven for 15 minutes.
DO NOT OPEN THE OVEN IN THIS TIME. REPEAT. DO NOT OPEN THE OVEN IN THIS TIME.
Otherwise the puds will sink and it'll all be a travesty! It's rather fun sitting and watching through the oven door at them rising. I cannot even explain how happy I was when I first made these and seen them rising, there may have been a squeal involved!
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| They'll look all lumpy and weird at first! |
Serve straight away or you can always eat one while serving them. Noone will know ;)
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