The lovely people at Mermaid Bakeware asked me to try out their Yorkshire Pudding tin and, never a girl to shirk a challenge, I accepted with enthusiasm. Apparently the first Sunday in February is Yorkshire Pudding Day so it would be rude not to celebrate with some golden brown, puffy puddings, whether you eat them with beef, add sausages or eat them for dessert with golden syrup.
Yorkshire Pudding (serves 4)75g (3oz) plain flour
75ml (3fl oz) milk
50ml (2fl oz) water
salt & freshly ground pepper
2 tbsp vegetable oil
1. Pre-heat the oven to 220C/425F/Gas Mark 7
2. Sift the flour into a bowl
3. Make a well in the centre, add the egg and mix into the flour.
4. Gradually add the mixture of water and milk beating either by hand of with an electric whisk
5. Season with salt & pepper
6. I like to let my batter stand for a couple of hours, but it's not strictly necessary
7. Put half a tablespoon of oil in each of the metal cups
8. Put the tray into the oven and heat for 10 minutes.
9. Remove the tin and pour the batter into the cups
10. Return to the oven and cook for 15 - 20 minutes until the puddings are risen and golden.
See more reviews and recipes from me and my fellow Mermaid bloggers in the Mermaid Bloggers Kitchen and visit the Mermaid on Facebook for offers and competitions.
I received a 4 cup Yorkshire Pudding tin from Mermaid Bakeware, I was not paid for this post and all views expressed are my own.