Traditional Yorkshire Pudding using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(4.8)
Preparation time
9 min
Total time
66 min
Servings
6
Calories / Serving
0 Cals
Difficulty
Easy
Crisp, golden, and gloriously puffy! These Traditional Yorkshire Puddings are the perfect accompaniment to any roast dinner. A simple batter, elevated by patience and sizzling hot oil, yields a cloud-like texture with a satisfyingly crunchy exterior. Prepare to be amazed!
Ingredients
- 140 g Flour t55
- 4 Eggs
- 200 g Milk
- 1 Pinch(es) Salt
- 1 Tablespoon(s) Sunflower oil
Steps
Dough Preparation
- Add 140 g of flour t55, 4 eggs, 200 g of milk, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 6.
- Setaside the preparation content during 30min.
Cooking the Yorkshire Puddings
- Preheat the oven at 220°C.
- Distribute 1 tablespoon(s) of sunflower oil in a baking tray.
- Cook in the oven at 220°C during 5min.
- Pour the batter into the hot oil-filled muffin tin compartments, filling each about two-thirds full.
- Cook in the oven at 220°C during 20min.
- Bake for 20-25 minutes, or until the Yorkshire puddings are well-risen and golden brown.
- Serve Hot.
