Astrochef's Yorkshire Puds
Ingredients
- 140 grams plain flour
- ½ teaspoon salt
- 2 medium eggs
- 310 mls milk
- 1 tablespoon warm melted unsalted butter
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
Lord Hanson was a Yorkshire man who really liked his Yorkshire pud and always had them as a starter before the roast. This recipe is guaranteed to produce high, crispy puds.
Method
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1
Grease and dust lightly with flour (I sometimes use a dry grated parmesan cheese) the baking tray cups
Sift together the flour and salt, in another bowl whisk together the eggs, milk and butter, pour over the flour mixture and fold until just blended.
Fill the cups two-thirds to three quarters full (it’s always best to fill any unfilled cups two-thirds full of water, this creates a steam that helps the puddings rise and crisp up).
Bake for 15 minutes at 230°C / 450°F /gasmark 8, and then reduce the heat to 180°C / 350°F / gasmark 4.
Bake for a further 20 minutes or until well browned and crusty, remove from the oven and turn out on a rack, puncture the sides to let the steam escape
Serve and Enjoy!
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