My greatest baking/cooking failure really is yorkshire pudding. Every single time I try and make yorkshire pudding it ends up being a complete flop. Believe me I have tried many times to make them. So many roast beef dinners have been accompanied by flat, dry and mostly inedible yorkshire pudding. This delectable and delicate bread is so wonderful, when other people make it. So, I was so excidte when I came across Jamie Oliver’s recipe for mini-yorkshire puddings. I decided that it was worth giving this dish one more try. Guess what? They totally worked!
Mini-Yorkshire Puddings
(adapted from Jamie Oliver)
vegetable oil
2 large eggs
1 cup all purpose flour
100ml milk
salt and pepper
1. Preheat the oven to 475F…yep, that hot.
2. Use a mini-muffin tin, pour vegetable oil into 16 mini-muffin pockets of the tin…pour enough oil to coat the bottom of the pockets.
3. Pop the oil filled mini-muffin tin into the oven and heat until smoking hot…about 10 minutes.
4. In the meantime, beat the eggs, flour, milk, salt and pepper until light and smooth…pour into a jug.
5. When the mini-muffin tin is heated up, fill the oil filled wells 3/4 of the way full.
6. Return to the oven for and bake for 10-12 minutes. The yorkshire puddings will rise up and brown.
7. Remove from the oven and enjoy.
They were such a massive hit that I didn’t even get a chance to take a great picture of them. Little hands and big hands grabbed them and gobbled them up before I could get a picture. If that’s not a success then I don’t know what is! Thanks Jamie.
Don’t forget to enter the Season’s Eatings online cooking class for families giveaway we’re running. The prize includes not only the cooking classes but shopping lists, dinner conversation starters and access to a support community filled with families that want to cook healthy food for their families…just like you. The giveaway is open worldwide and closes on Jan 24th.
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