Adam Liaw’s Yorkshire puddings
Originally made as a single large pudding in a frying pan, I prefer individual Yorkshire puddings made in a muffin tin for no other reason than that’s what I grew up with. Feel free to do a single pudding if you prefer.
Ingredients
150g plain flour
¼ tsp salt
200ml eggs (about 4)
200ml milk
60ml vegetable oil
Method
Step 1
Whisk the flour and salt together, then make a well in the centre, crack in the eggs and add the milk. Whisk together, slowly combining the flour with the liquids. Strain the mixture through a sieve into a large jug. Cover and refrigerate for at least 30 minutes.
Step 2
Heat oven to 220C fan-forced (240C conventional). Divide the oil between a 12-hole muffin tin (about 1 teaspoon per hole) and place the tin in the oven for 10 minutes. Once the oil is very hot, pour batter into each hole until two-thirds full. Bake for 15 minutes until puffed, golden and cooked through. Serve with roast beef and gravy.
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How to cook Adam Liaw’s classic roast beef and gravy (and don’t forget the Yorkies)
Rump, blade and topside are affordable cuts and 150-200 grams of meat per person is plenty.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-yorkshire-puddings-20240514-p5jdg2.html