Sunday roast with Yorkshire puddings
Published:
-
Last updated:
Jump to recipe
There's something comforting and nostalgic about a traditional Sunday roast with Yorkshire puddings. This classic dish brings together the flavors of succulent roasted meat, perfectly cooked vegetables, and crispy Yorkshire puddings to create a meal that is both satisfying and steeped in tradition. This is one of the most iconic dishes in British cuisine.
The history of the Sunday roast dates back centuries when the tradition of Sunday dinner became popular in Britain. It was originally an opportunity for families and communities to meet after the service and enjoy a communal meal. Over time, the Sunday roast has become more formal and solemn, providing a unique opportunity to celebrate and spend time with loved ones.
Recipe informations:
Yorkshire puddings ingredients
- 140g flour
- 4 eggs
- 200ml milk
- oil for cooking
Steps
1. Step
Yorkshire pudding tins with four holes each or a non-stick muffin tin with twelve holes, and then place it in the preheated oven to warm up.
2. Step
To prepare the batter, pour 140g flour into a bowl and use a whisk to mix it with four eggs until it becomes a smooth mixture. Gradually incorporate 200ml of milk while continuing to whisk until there are no lumps left in the mix. Remember to add salt and pepper for seasoning.
3. Step
Transfer it into a pitcher or container. Afterward, carefully remove the heated trays from the oven and cautiously pour the batter evenly into each hole. Return the tins to the oven without disturbing them and allow them to bake undisturbed for approximately 20-25 minutes until they are inflated and golden brown. Once ready, serve promptly.
4. Step
To achieve perfectly inflated Yorkshires, the key is to ensure that the fat reaches a sizzling hot temperature and refrain from opening the oven door during baking.