Yorkshire Puddings
Photography Vanessa Wu.
The quintessential accompaniment to roast beef, these small individual Yorkshire puddings are very easy to make. They need to be served immediately after baking.
INGREDIENTS
4 free-range eggs
300 ml milk
250 grams plain flour
1 teaspoon sea salt
To cook
12 hole 1⁄2 cup capacity muffin tin
olive oil
METHOD
Preheat the oven to 220°C.
Place all the ingredients in a food processor and process to a smooth batter. Tip into a jug and rest for 1 hour.
Put half a teaspoon of oil into the base of each muffin tin. Heat in the oven until the oil is very hot. The batter needs to sizzle when it hits the oil. Divide the batter between the tins and bake for about 20 minutes or until well puffed and a dark golden colour. Makes 12
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.