Mini Herbed Yorkshire Puddings

The secret of perfect yorkies lies in the way it is baked. A very hot oven is needed and the Beef Stock with a little oil in the base of the muffin pans emulate the traditional browning left in the pan after roasting beef. It is also essential to pour the batter into a very hot muffin pan and to prick them when baked.

YOU WILL NEED

  • 1 cup (250 ml) flour
  • 1 t (5 ml) Ina Paarman's Garlic & Herb Seasoning
  • 2 large or extra large eggs
  • 200 ml milk
  • ¼ cup (60 ml) canola oil or 2 T Holsum
  • 2 x 25 g Ina Paarman's Liquid Beef Stock
Method

Put all the ingredients, except canola oil and stock into a biggish measuring jug and beat lightly with a wire whisk. It will still be slightly lumpy. Cover and stand at room temperature for at least an hour or in the fridge overnight.

Adjust oven rack on slot above middle position.

Preheat oven to 220°C.

Add a small teaspoon of canola oil (or ½ t of Holsum) and a squeeze of Liquid Beef Stock to the hollows of a shallow muffin pan and put the pan in the oven (without any batter) to get the oil boiling hot.

Remove hot pan from the oven and immediately pour the batter into the hollows. Bake for ± 15 minutes until brown and puffy. Prick with a toothpick and put back in the oven for 5 minutes. This prevents them from deflating on standing.
But still delicious.

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