There’s nothing quite so comforting as a good old fashioned home made Yorkshire pudding 🙂 (particularly in this horrible rainy weather!) This recipe is Jamie Oliver’s and ever since I found it I have always made my own from scratch. They are super easy to make so long as you stick to the three golden rules:
- Whack your oven up to its highest temperature to pre-heat the muffin tray and whilst they are cooking.
- Use vegetable or sun flower oil – NOT OLIVE OIL!
- Whatever you do…no matter how curious you are…DO NOT OPEN THE OVEN until the 10 minutes cooking time is up
If you follow these golden rules you will always have giant Yorkshire puds which are fluffy on the inside and crispy on the outside – delicious smothered in gravy!
When me and Tim were in New Zealand in 2011 we stayed with a lovely family in Havelock. They called Yorkshire puds Havelock dumplings and they were just as scrumptious as the English classic – so whatever you call them is fine … so long as you cook them from scratch! 🙂
- vegetable oil
- 2 large free-range eggs
- 100 g plain flour
- 100 ml milk
- sea salt
- freshly ground black pepper
1. Preheat the oven to 225°C/425°F/gas 9.
2. Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments.
3. Pop into the oven for 10 to 15 minutes so the oil gets really hot.
4. Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
5. Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments.
6. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.
French Bread sticks
Bread week challenge number 2! Mini French baguettes – Paul Hollywood style!
- 250g strong white bread flour, plus extra for dusting
- 5g salt
- 5g instant yeast
- 180ml cool water
- Olive oil for kneading
- Add the flour to a bowl and put the salt on one side of the bowl and the yeast on the other. Mix the dry ingredients together.
- Pour water in slowly and mix together using your hands.
- Knead dough until its elastic and can stretch to around 30cm long – this takes about 20 minutes
- Leave in an oiled bowl covered in cling film for around 2 hours.
- Tip the dough onto an floured and semolia’d surface and knock the air out of it using your knuckles.
- Divide the dough into 2 pieces. Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage – the top should be smooth with ha join running along the length of the base. Now, beginning in the middle, roll each sausage with your hands.
- Place the baguettes on the baking tray. Put each tray inside a clean plastic bag and leave to prove for about 1 hour, until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, heat your oven to 220°C and put a roasting tray in the bottom to heat up.
- When your baguettes are risen and light, dust them lightly with flour. Then slash each one 3 times along its length on the diagonal, using a razor blade or a very sharp knife. Fill the roasting tray with hot water to create steam and put the bread into the oven. Bake for 25 minutes, or until the baguettes are golden brown and have a slight sheen. Cool on a wire rack.
These were surprisingly easy to make and super yummy straight from the oven! Enjoy! I’m slightly behind on my GBBO challenges so watch this space for crème brulees and even more! x