This is my Grandmother’s traditional Yorkshire pudding recipe. She’s been using it since before I can remember, and they always turn out perfectly! Crispy golden brown on the outside, and a fluffy tender inside. Fill with your favorite gravy, and you have an instant crowd pleaser! Goes great with roasts or with holiday turkeys.
Mix flour, salt, and baking soda together in a large bowl; make a deep well in the center of flour mixture. Break eggs into the well and beat until smooth.
Mix milk and water together in a small bowl; slowly stir milk mixture, about 1/4 cup at a time, into flour mixture until batter is a thin, paste-like consistency. Cover bowl and allow batter to stand at room temperature for 1 hour.
Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with butter, using 1/2 teaspoon butter per muffin cup.
Place muffin tin on the second shelf from the top in the preheated oven until butter melts and begins to smoke, 3 to 4 minutes.
Whisk the batter to fully incorporate all the ingredients, about 2 minutes. Pour batter into the melted butter in each muffin tin, 1/2 to 2/3 full.
Bake in the preheated oven until puddings are golden brown and well-risen, keeping the oven door closed the entire time of cooking, 17 to 20 minutes.
Per Serving: 90 calories; protein 3.4g; carbohydrates 10.7g; fat 3.6g; cholesterol 52.8mg; sodium 235.6mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.