I love Yorkshire Puddings but have not had much luck making ‘crispy’ ones, finding it a bit hit and miss getting the oil the right temperature, leaving them in for the exact time required to rise and then they have been a bit of a ‘flop’ and a bit greasy to boot.
I also love to use Stoneware when cooking, because it is perfect for baking in the oven, great for even cooking and makes your cooking turn out as you’d like it too: crispy roast vegetables, juicy roast meats with crisp coatings, beautifully baked cakes and everything you cook requires little effort, no need to preheat the oil, no need to add the oil (when Stoneware is seasoned/proven and no need to pre-heat the dish
No need to preheat the oil
No need to add oil
No need to preheat the dish
Then how can Stoneware be good for making Yorkshire Puddings?
- There is no catch!
- It does work!
- They are Fat Free!
- They do rise beautifully!
- There is no complicated method!
- There are no secret ingredients!
If you have Stoneware, you know you cannot heat the dish without having any ingredients in as it may crack. So I can assure you, users of Stoneware do not preheat.
If you have Stoneware, you know that there is no need to cook in oil as the dish has been seasoned (or proven) with oil before use, bushed lightly with oil (or by cooking foods that already contain fat, like burgers, oven chips, fish etc.) for first few uses.
Pampered Chef have a 12 Cup Deep Muffin Pan made with Stoneware that makes amazing Yorkshire Puddings.
The ingredients for this recipe and perfect Yorkshire Puddings require equal measurements, so it’s up to use how much you use.
I use a 1 cup measurement on my Measure-All Cup, but I know that others have used a 250ml Prep Bowl – both of these are available from Pampered Chef, but it’s up to you what you use as long as you use equal measurements.
- 1 cup /250ml of flour
- 1 cup / 250ml of milk
- 1 cup / 250ml of eggs – (3 large/4 medium – you can add a splash of cold water to get measurement equal)
- a pinch of salt
- Preheat the oven to 220 C / 425 F / Gas 7
- Add the ingredients to a Batter Bowl and whisk until a smooth mix.
- Divide the mixture between the cups in the cold Muffin Pan (I use the Large Scoop to do this).
- Pop into the preheated oven and bake for 20-25 minutes (DO NOT OPEN THE DOOR) during this time. Look through the oven glass to see if they are risen and starting to brown.
- Remove and allow to cool for a few minutes or till ready to serve.
If you want smaller Yorkshire Puddings, you could use 1/2 cup measurements and 2 eggs. For super tall Yorkshire Puddings, you could use 2 cups measurements.
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