This is no ordinary pudding. Not something sweet, in fact it’s savoury!
The first time I sunk my teeth into these beautiful puff was at Cafe Vue at Melbourne airport and they were a whole plate of deliciousness with waygu beef, mash and a thick and and luscious gravy. O-M-G!
So when I returned back from Singapore, I had to try making it. I was reading one of the older editions of the Delicious magazine and I found a perfect recipe that was as easy as mix-stir-pour-bake-VIOLA! So I couldn’t resist and had to make it. And it’s the cutest thing!
loved how they just pop up and have that beautiful golden brown. You kinda have to eat it as soon as it’s out of the oven (with caution not to burn urself!) cause it’s not as nice cold!
I cooked a stout beef stew to go with it and it was a match-made in heaven! (: And the tummies were happy and very satisfied.I reckon it will go well with any kind of stew that has thick and yummy gravy.
So give this easy treat a go when you’re thinking of making a stew! (: You’ll love it!
Easy Yorkshire Pudding (Adapted from Delicious Magazine)
1/2 cup canola oil
2/3 cup plain flour
Good pinch of salt
1 large egg
1 egg yolk
1 cup milk
1. Preheat oven to 200°C fan-forced (220°C conventional). Pour 1 tablespoon of oil in each of 12 holes of a cupcake baking tin. Out in the oven for 5 mins or until oil is hot.
2. Sift flour and salt into a bowl and combine. Add egg and egg yolk and use a balloon whisk to whisk until combined. Gradually add the milk in a thin, stead stream and whisk until smooth.
3. Pour batter into a jug and divide evenly among the cupcake holes, pouring the mixture carefully into the hot oil. Return tin to the oven and bake for 15-20mins or until puffed and golden brown. Serve warm!