Sunday, 4 December 2011

Giant Yorkshire Pudding


There are some days when you just feel the urge to make a Yorkshire pudding so big you could use it to either sail the English Channel or put your entire dinner in it and still have room to host a music festival.

Ok, so maybe it's not that big, but measuring in at a hefty 7 inch diameter, we're not playing games with this goliath. Here is how to do it:-

You will need 3 eggs (for two gargantuan Yorkshire puddings) flour and milk.

In a measuring jug, crack in your eggs. This recipe is done on ratios and since eggs vary in weight and size, volume is the key. Measure how many millilitres or fluid ounces, then add the same amount of milk, and the tip the same volume of flour on it too. Transfer to bowl, and whisk until smooth and season to taste. Pop this into the fridge.

Acquire two eight inch sandwich cake tins, and pour in 3tbsp of vegetable oil into each. Put straight into your cold oven and crank the heat up to 230o/c. When the oven has finished preheating, leave them for five minutes so the tins and oil gets very hot. When your ready to go, pour equal amounts of the batter into each tin. It will sizzle and may spit so do be careful.

Bake for 15 minutes until they are evenly golden brown and well risen. Hot pan, hot oven, hot oil is the key for these. Marvel at your handy work. Impress people with your Yorkshire pudding skills.

4 comments:

  1. I make my giant Yorkies in my Le Creuset cast iron casserole. Are your sandwich tins just the normal shallow ones with only a couple of cm of a lip? This looks amazing!

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  2. Nice pudding! I seem to remember eating a giant pudding full of chicken curry back in the 1980s - well, it was a strange time.

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  3. WOW! I have to give this a go and stop buying my yorkshires. GG

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