Yorkshire Pudding Recipe
A little magic. In the oven, the usual dough turns into baskets! A great base for a weekend breakfast!
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. In order for the puddings to turn out, it is necessary to follow some rules: – let the dough stand overnight or for several hours -lubricate the molds well – bake in a well-heated oven – fill out the forms for 2/3. The dough can be immediately prepared with a blender. If this is not the case, first knead a thick dough, and then, stirring, add the remaining milk so that there are no lumps. Let the dough stand for at least half an hour.
  2. This amount of dough is enough for 10 small molds with a diameter of 6-8 cm or for 2 medium-sized ones – like mine. Or you can make one large pudding. Or the mold is liberally lubricated with melted butter.
  3. Preheat the oven to 230C. Place the dough on 2/3 of the height.
  4. Bake for 20-30 minutes without opening the door, otherwise the puddings will settle! You can fill the baskets with any filling until they become warm or when they cool down.
  5. For my husband and me, I fried thin slices of eggplant in olive oil with salt and Italian herbs. Put it on a hot pudding and sprinkle with grated cheese.
  6. It turned out to be such a dish.
  7. For the children, I made a filling of tender cottage cheese with raspberry sauce and frozen raspberries. A magical breakfast!!!
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