Yorkshire Puddings
8 servings
20 minutes
A recipe from Irina Chadeeva's book "Pie Science for Beginners". Yorkshire pudding is a small bun, hollow inside, made from liquid pancake batter. In the original, they are prepared as a side dish for roast beef, and therefore the dough is made with meat juice, and the molds are greased with beef fat. But regular milk dough is no worse. Such buns contain a minimum of calories, and they can be served with a variety of fillings, both sweet and savory. You can knead the dough and watch the puddings in the oven with your children. In a very hot oven, intense steaming begins in the liquid dough. Thanks to the steam, the dough rises strongly, and since the molds are very hot, it quickly bakes on the walls. The shape of the buns is very difficult to predict , they always turn out different.
1
Mix eggs with flour and salt, adding a little milk. The mixture should be smooth. Gradually pour in the remaining milk while stirring constantly. Transfer the batter to a jug.
- Chicken egg: 2 pieces
- Wheat flour: 115 g
- Salt: pinch
- Milk: 200 ml
2
Place a piece of butter in the molds and put them in the preheated oven for 5 minutes. Remove the hot molds and brush their sides with melted butter.
- Butter: 20 g
3
Quickly pour the batter, filling the molds no more than 2/3 full.
4
Place in the oven and bake for 30 minutes without opening the door.
5
Ready puddings can be used both warm and cold. They can be filled with a salad of boiled potatoes, fried pancetta, sun-dried tomatoes, pine nuts, and a spicy salad like arugula or leaf mustard.