York Foods Amazing “Yorkies” Makes 12
Yorkshire puddings were an accompaniment to every roast we had when growing up. This is your chance to relive those glory days with a glorious pud perched on top your perfectly cooked roast ready for the gravy. This can be baked, frozen individually and reheated again as a time saver or for those not wanting to eat all 12 at a sitting. Though it will be difficult not to, as they are so good!
Yorkshire Pudding Batter:
6 ea whole eggs (700g size)
375 ml whole milk
320 g strong baker’s flour (Lighthouse is a good brand)
1 tsp cooking salt
50 g York Foods Wagyu Oil, melted
• Combine the eggs and milk in a large bowl with a hand whisk. Transfer to a 1 litre measuring jug and then add salt and flour. Pour in the wagyu oil.
Stir in with a dessert spoon.
• Now puree the lot with a hand blender. This will really aerate the mixture and blend the whole mixture together into a very smooth, thick-ish batter.
Chill in the fridge for 1 hour before baking.
To Cook:
60 g York Foods Wagyu Oil (you may double this amount if you like)
• Preheat oven to 220°C.
• Use a regular sized muffin tin placed on a baking sheet to catch any spills and drips. Fill each muffin hole with 5 grams of wagyu oil. You can
use up to 10 gram in each if you want to really lash out.
• Placed muffin tin filled with oil into preheated oven for 5-8 minutes. This will get the oil really hot to start the cooking process faster.
• Carefully fill each muffin hole about ¾ of the way with the batter. If you have any left over, go back around the pan using it up.
• Bake for 20 -25 minutes, or until the “yorkies” are puffed and deep golden. If you remove them whilst still pale in colour they won’t be crisp and
will go soggy as they cool.
• Serve alongside your favourite roast with plenty of gravy.
