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Yorkshire Puddings...

Aaaaah..its an old art, and one worth learning. Most Wednesdays I cook for the family, and it is normally a roast. No roast worth its salt, particularly one served on a cold wet Perth night, is complete without Yorkshire Puddings. An old favourite, well worth the extra effort.
Cooking Tip: In order to get them just right, make sure mixture is left to stand for a few minutes

in the bowl. Then, oil your muffin tray (generously) and put it into a hot oven to pre-heat it. Then pour the mixture in......mmmmmm....

3 comments:

  Mork

5:53 pm

Yeap ... this looks great, I know what I having for tea tomorrow.

  UltraViolet

11:41 am

The longer you leave the batter, the better.

I bet you don't make them as good as my mum (she's FROM Yorkshire!)

  Mark Edwards

1:06 pm

Yes to both....I normally make batter first, and then prepare and roast everything else.

I have no doubt your mums are superb!

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