Celebrate the festive season with Yorkshire Puddings, made with the finest Selati Sugar. Crispy, fluffy, and utterly delicious!
Festive Season Yorkshire Puddings
Ingredients
- 220 ml Cake Flour
- 2 ml Salt
- 125 ml Milk
- 2 Eggs
- 125 ml Water
- Oil
Method
- All ingredients must be room temperature for best results.
- Start to make batter one to three hours before needed.
- Sift the flour and salt into a mixing bowl: make a well in the centre and pour the milk into it.
- Stir the milk into the flour. Beat the eggs into a small bowl, then beat them into the batter.
- Finally beat int the water and continue beating until the batter foams. Chill for one hour. Re-beat batter.
- Preheat the oven to 220°C.
- Have ready a hot muffin tin containing about 5ml of Oil in each cavity.
- Only remove this pan from the oven when the oil has really heated up to the maximum.
- Gently remove from oven and working as fast and safely as you can.
- Pour the batter into the hot tins and bake puddings for 15 minutes.
- Reduce heat to 180°C and bake for 5 minutes more. Serve at once.
- Ovens vary so if you need to wait a little longer, take our when the sides have puffed out well.
- If your puddings start browning too much, drop the heat earlier than suggested 15 min.