Yummy puddings today at the Horchata Cafe
A traditional food from England used in a Sunday Roast
Ingredients
- 140g plain flour(this is about 200ml/7fl oz)
- 4 eggs(200ml/7fl oz)
- 200ml milk
- sunflower oilfor cooking
Method
- Step 1
Heat oven to 230C/fan 210C/gas 8. - Step 2
Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through. - Step 3
To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth. - Step 4
Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. - Step 5
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. - Step 6
Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. - Step 7
Serve immediately. You can now cool them and freeze for up to 1 month.
Excellent drowned in gravy or in syrup for dessert!