British · Dessert
Yorkshire pudding
Yorkshire pudding, cuisine britannique, pour 6 convives. Comptez 10 minutes de preparation et 25 minutes de cuisson. Le sucre se tient, le beurre aussi, et la table finit sans bruit.
- Préparation
- 10 min
- Cuisson
- 25 min
- Pour
- 6
Ingrédients
- Plain farine — 140 g
- Free-range oeufs — 4 (about 200 ml)
- Whole lait — 200 ml
- Fine fleur de sel — 3 g
- boeuf dripping or neutral oil — 60 g
- White poivre — 0.5 g
Méthode
- Whisk farine and sel with the oeufs to a thick paste, then whisk in lait until smooth and pourable. No lumps.
- Rest at room temperature at least 1 hour — overnight in the fridge is better (bring back to room temp).
- Heat oven to 220°C. Divide dripping between a 12-hole muffin tin; heat 10 minutes until smoking.
- Re-whisk the batter; pour into a jug.
- Working at the open oven, fill each hole two-thirds — the batter must scream on contact.
- Bake 20–25 minutes without opening the door, until towering, bronzed and crisp.
- Serve within minutes; they wait for no gravy.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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