How to make the best Yorkshire Puddings with a Twist.
Updated: Jul 31, 2020
We LOVE Yorkshire Puddings in this house, they never last very long. Growing up I used to love a hot pudding with some jam in it. Delicious! But growing up I have developed my own style of cooking and experimented with flavours.
I still like just a good old plain Pudding with a roast, however I was bored one day so, I started to experiment with flavours. The one we all prefered was The Paprika Pudding with a splash of worchester sauce and a sprinkle of mixed herbs. SO YUMMY.
180g Plain Flour
300ml Milk (I usually use Semi skin)
4 Large free range eggs – Beaten
2 tbsp Paprika
Sprinkle of herbs
Dash of Worchester Sauce
Preheat the oven to 220°
Get a pudding tray (small) and put a little splash of Oil in each “hole”. Then you need to place the tray into a hot oven until the oil is sizzling.
Sieve the flour into a mixing bowl, add in the beaten eggs and the milk. Whisk until it is nice and smooth. Then add in your spices/herbs of choice including any worcester sauce. Whisk again until it is evenly mixed. I like to then put the mix into a jug as it is easier to get it into your tray this way.
Quickly but carefully start filling each “hole” on the tray. Carefully put the tray back into the oven until the puddings are golden and have risen. usually for 25 mins
Enjoy! Sweet or savoury.
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