Classic Yorkshire Pudding

备料

配料

做法

分步操作

1. 1

   Sift the all-purpose flour into a large mixing bowl.

   约 1分钟

   烹饪提示： Sifting helps prevent lumps in the batter.

2. 2

   Create a well in the center of the flour and crack the eggs into it.

   约 1分钟

3. 3

   Whisk the eggs into the flour gradually, incorporating small amounts of flour from the sides.

   约 2分钟

   烹饪提示： Start with the eggs and slowly add the flour to create a smooth paste first, then thin it out.

4. 4

   Slowly add the milk and water to the mixture, whisking continuously until a smooth batter forms.

   约 2分钟

   烹饪提示： Ensure there are no lumps; a smooth batter is key for good rise.

5. 5

   Stir in the salt.

6. 6

   Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes, or up to several hours.

   约 30分钟

   烹饪提示： Resting the batter allows the gluten to relax, resulting in a lighter pudding.

7. 7

   Preheat your oven to 220°C (425°F).

   约 15分钟

   烹饪提示： A very hot oven is crucial for the puddings to rise properly.

8. 8

   Divide the vegetable oil evenly among the cups of a 4-hole Yorkshire pudding tin or a 12-hole muffin tin.

   约 1分钟

   烹饪提示： Ensure the oil is evenly distributed in the bottom of each cup.

9. 9

   Place the tin with the oil in the preheated oven for 5-10 minutes, until the oil is smoking hot.

   约 5分钟

   烹饪提示： The oil must be extremely hot before adding the batter.

10. 10

    Carefully remove the hot tin from the oven and quickly pour the batter into each cup, filling them about one-third full.

    约 1分钟

    烹饪提示： Work quickly to keep the oil hot; do not fill more than 1/3 full to allow for maximum rise.

11. 11

    Immediately return the tin to the oven and bake for 15-20 minutes, or until deeply golden brown and well-risen.

    约 20分钟

    烹饪提示： Do not open the oven door during the first 15 minutes of baking, as this can cause the puddings to collapse.

12. 12

    Serve the Yorkshire puddings immediately with your favorite roast dinner and gravy.