To carry on with our series of side dishes to accompany your warming Autumnal recipes (Broccoli & Cauliflower Cheese With Bacon, The Best Roast Potatoes), we thought we’d share a quick tip on how to get perfect Yorkshire puddings. They are always a favourite when we have our roast dinners.
We always use our stone muffin tray when making Yorkshire puddings as it gives us the best results.
Ingredients (makes around 8 generous sized Yorkshire puddings)
- 200g plain flour
- 3 medium Eggs
- 300ml milk
- Goose fat
- Sunflower oil
- Add the flour into a mixing bowl
- Add the eggs and combine
- Slowly add the milk and whisk to ensure there are no lumps.
- Season the mixture.
- Chill the mixture in the fridge for at least an hour.
- Place a pea sized portion of goose fat into the stone muffin tray and add a little additional sunflower oil. (This ensures the fat gets to a really high temperature).
- Put the stone muffin tray in the oven for 10mins at 180 degrees until the fat is hot.
- Roughly fill the tray 3/4 full, (the mixture should sizzle) then place in the oven for 30mins until risen and light golden brown.
Please share your with us any great side dishes you love at this time of year.