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Yorkshire Pudding 約克郡布丁

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I heard so much about yorkshire pudding and finally managed to put my mind set to go for it. Yorkshire is originated from England and it is something quite similar to popover, which is called the American yorkshire. However, I went through checking out the making of yorkshire on Gordon Ramsey page and also on The Spruce, and both are very informative which helps a lot in the making. Please read on for more.

Ingredients :
4 eggs
1 cup  full cream milk
1 cup  all purpose flour
1 tspn  vanilla essence/extract
a pinch of salt
* some cold butter diced

Method :
(1)  beat the egg together in a mixing bowl then shift in the flour & salt to make it a smooth batter.
(2)  next, whisk in the milk till combined, then transfer to a large measuring cup & set aside to rest for an hour.
(3)  when ready, preheat oven at 250′C and place diced butter to each muffin cups and put tray into oven for 15 minutes or till butter turns really hot which will help the rising.
(4) now carefully pour batter to hot muffin cups then put tray straight back to the oven and let to bake for 15 minutes or till risen & turns golden brown. Do not withdraw tray from oven, just slide out the tray and fill in the batter then push it back straight.

Look ! The batter will slowly rise and rise….. and rise and then finally turns brown.

Finally, here’s how the first batch looks !  For me, this is still not perfect enough.

I am so glad at least I had my final two which turns out perfect in shape. The main factor is the tin & butter is hot enough at the same time, which the melted butter started sizzling.

Now, you can serve them with sweet & savory filling as desired. I love it sweet and I made some apple pie filling for this. Yummmm ….. just so addictive ! This is a simple recipe, yet need a good skill to keep the pudding to bloom in a perfect shape. I can do it, I am sure you can too !  Happy baking everyone & have fun.


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