Yorkshire Pudding

I had no intention of making this when I started to roast beef today. But as I was looking at recipes for roast beef, the recipe for yorkshire pudding was there and it had so few ingredients and was easy. And its a perfect complement to roast beef as I can bake it while the beef is resting, and it will be cooked and still warm by the time dinner is served! So, before I knew it I was on the way to making it. I looked up more yorkshire pudding recipes to get a better understanding - Encyclopedia and Food of Cookery (Margaret Fulton), In the Kitchen (Allan Campion and Michele Curtis), The Butcher (Leanne Kitchen).

The resulting yorkshire pudding I made had crispy skin, and moist, light, fluffy and tasty on the inside.

Makes 6 (double the volume if for 12)
1 cup self raising cakeflour (125g)
Less than 1 cup milk (roughly 200ml)
A pinch of salt
1XL large egg
A tbsp of olive oil for the batter
A full tsp of olive oil for each of the muffin holes
1/3 tsp cream of tartar

Preheat oven to 210C (fan force)

Batter
Whisk egg till bubbly, then add cream of tartar and continue whisking till creamy and pale yellow.
Gently drizzle milk around edges of whisked eggs and fold gently. 
Repeat same with the olive oil.
Then sift 1/3 flour and salt, and fold, then another 1/3 and fold and finally, the balance till well combined.

Baking
Pour olive oil into muffin moulds
Heat in preheated oven for 5-6 minutes.
Remove from oven. Pour the batter into moulds - roughly each about 2/3 full.
Bake in oven for 15-16 minutes till golden brown.
Puddings will rise and puff up.

Use a tsp to lift muffins from the hot mould. Place a paper towel on top of wire rack, and place the puddings on it, to soak up any excess oil off the puddings.

I wished I had taken the pictures, they looked pretty good.

Tip: As I tasted my puddings and its teture, I can't help but imagined making yorkshire puddings for dessert or tea i.e. as sweet puddings using this method. Next time, I will add sugar and cinnamon, and then coat with cinnamon when cooked - it may taste as good if not even better than cinnamon doughnuts! And when bananas are cheap again, to add some bananas in as well! And for an indulging dessert, to have it with good vanilla bean ice cream.

Bon Appetite!