The trick to making Yorkshire pudding is to get the oil super-hot in the cooking dish first, so the batter starts to puff as soon as it goes in. If you prefer, you can cook this mixture whole in a preheated shallow roasting dish, rather than as individuals.
Yorkshire pudding is a traditional accompaniment to roast beef and Annabel serves these as part of her midwinter standing rib roast menu. See the feature here.
Ingredients
| ½ cup | Milk |
| 2 | Eggs |
| ¾ cup | Flour |
| 1 tsp | Salt |
| ½ cup | Iced water |
| 6 tsp | Neutral oil, to cook |
Directions
- Whisk together milk, eggs, flour and salt until smooth. Allow to stand for at least 20 minutes, then just before cooking whisk in cold water.
- Remove your roast from oven and increase oven temperature to 220C fanbake. Drop ½ tsp oil into each cup of a 12-cup medium muffin tray.
- Place tray in hot oven for 5 minutes to heat.
- Pour 2 Tbsp batter into each hot, oiled cup and bake until puffed and golden (15-20 minutes). Serve immediately.
