. . . because I LOVE gravy and wanted something to pour it onto :)
200 mL Milk
~ 200 g Flour
Pinch of Salt
Vegetable Oil, about 1/2 C
Fill up a muffin tray with about 1 cm of vegetable oil in each of the 12 slots. Put this tray on a baking sheet to catch any spills in an oven and preheat to 400 F
In a bowl whisk the 4 eggs. Add in the milk and whisk. Sift the flour (to help ensure no lumps) and whisk until silky smooth. Add your pinch of salt. This is almost a crepe batter without the addition of vanilla or some flavouring so it will have a smooth and somewhat runny consistency! Check the spoon trick (see picture to the side)
Add the herbs to your batter if you wish. Ensure they are chopped up finely. You can add thyme, parsley, rosemary, chive or whatever you want to match your meal. This is an optional step. Transfer the batter to some sort of jug that has a spout to pour out of. I use my measuring cup.
When the oven comes to temperature, you are going to remove the tray and quickly pour in enough batter to fill each muffin spot about 3/4 of the way up. Use a spoon to catch any batter from spilling on the sides. This allows a clean surface for your puddings to rise up with.
Immediately put the tray back in the oven and leave it closed for about 25 minutes OR until the yorkshire puddings are a dark golden brown, crispy on the outside, yet soft and tender on the inside. They can be baked for longer than you think so don’t worry about letting them go a bit longer. TRUST the process. Leave the door closed. At first they won’t rise very much. Walk away for 5 minutes and come back to the risen beauty :P
Douse them in some hot gravy, paired with veggies or proteins and enjoy :)
Have a Delicious Day
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