Wednesday, January 16, 2013

Yorkshire Puddings

This year I really want to make more of an effort to make more traditional English food. Maybe it's because this May it will be 10 years since I left England for good, but I definitely feel less English as the years go by, my accent is so confused these days, it really is a mix of southern English and American and I have to make an effort to say things the English way and I don't like it. 

Anyway, these Yorkshire puddings were so good, I can't remember the last time I had them (probably the last time my Mum visited, 3 years ago) and they are so quick and easy to make, but like everything else it's been too easy to let go of all my English favourites and traditions, but I really am going to try to make more of an effort this year.

150 grams plain flour
313 ml milk
1 egg
Pinch of salt

Sift flour and salt into a large bowl. Make a well in the middle, add the egg to the well and mix together.  Set aside for an hour.  Add half a teaspoon of oil to a muffin pan and put the tin into a 450 degree oven until the oil is very hot.  Removed from the oven, fill the muffin pan half way with batter and bake for 20 minutes, until puffed and crisp.

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