Average rating: 5.0 • Rated by 3 users
Total time: 55 min
Preparation time: 15 min
Cooking time: 40 min
Cooking method: Cooking
Yorkshire puddings make a great addition to Sunday roast. e These crunchy-on-the-outside and fluffy-on-the-inside puddings are perfect for soaking up all the gravy.
First things first, whack that oven on a high heat – we recommend 220°C/200°C if you’re using a fan oven/gas mark 7. Once the oven is piping hot, distribute the oil between six holes in a cupcake tin and pop them in the oven until the oil starts sizzling. This should take about 15 mins – so get that batter prepped.
Combine all the dry ingredients together: the flour, baking powder turmeric, and salt and pepper and set aside. We wouldn’t bother sifting the flour, as all lumps and bumps smooth out eventually.
Whisk up your OGGS Aquafaba using a fork or whisk for 30 seconds. Once it’s achieved the desired chalky white frothy texture, add the milk and mix thoroughly. Combine the wet ingredients with the dry ones and give it a good whisk until the batter is relatively smooth. Transfer this to a measuring jug before the next step.
Carefully remove the oil-coated tin from the oven and transfer the batter into the six holes as quickly as possible, before they cool down. As you pour, you should be able to hear and see the batter sizzle in the oil and quickly bubble before your eyes. As cool as it is to observe, it’s best you get the puddings back in the oven straight away so they can do their thing without any disruption.
Cook the Yorkshire puddings on this high heat for 20 minutes. In this time, they should almost double in size. For the next 15 minutes, lower the heat to 150°C/130°C/gas mark 2 and let their middles’ cook.
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