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Get creative in the kitchen with celebrity chef Nigel Brown. Each week the Yorkshireman will bring you a new and exclusive recipe to tempt your taste buds.

Yorkshire Puddings

Posted by Nigel Brown
Nigel Brown
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on Thursday, 28 June 2012

A classic Yorkshire pudding is not difficult to make but will really perk up your roast dinner (step away from the Aunt Bessie's!)

Just remember to keep the oven door shut...

 

Ingredients

  • 2 Whole eggs
  • 180ml/6fl.oz. Full fat milk
  • 100g/4oz Plain flour
  • ½ Level teaspoon salt
  • Vegetable oil for your tins

Method

1. Preheat the oven to 220C, Gas mark 7. Put enough vegetable oil in a shallow baking tin (approx 20cm x 25cm/ 8x10-inches) or a 4-hole Yorkshire pudding tin or a 12-hole muffin tin to cover the base to a depth of approx 3mm/1/8 inch and place in the oven to get very hot.

2. If roasting beef, you can use the fat from the roasting tin, made up with extra oil if necessary. If you are making mini Yorkshires, use a 24-hole mini muffin tin or 2 small 12-hole patty (bun) tins and place a teaspoon of oil in each hole before placing in the oven to get very hot.

3. Meanwhile, break the eggs into measuring jug, add enough milk to make it up to 300ml/10fl.oz and whisk it together.

4. Add the salt and flour and whisk until very smooth with no lumps and strain the mixture through a sieve. Carefully remove the tins from the oven, making sure the fat is very hot and fill as follows 2/3rds full.

5. Return to the oven straight away and bake until well risen, crisp and golden in colour. Serve hot with your Roast Beef.

Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk

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