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Easy Yorkshire Pudding



Having a baby + a toddler means it's quite difficult for me to really keep up with meal times, housework, and (arghs) all the mummy stuff. Hahaha!

The past week had me struggling to put meals on the table. Dinners can be a challenge these days, as I struggle to do my work + care for the baby. So this quick Yorkshire pudding recipe would be the perfect recipe for breakfast on busy days! I wonder if I would be able to find even simpler and faster recipe than this lol.

Just to say, yorkshire pudding originated from the UK, which is made from a simple batter, and usually served with beef and gravy, during lunches or dinners.



It's supposed to be baked tall as well! Mine is slightly thinner, as I poured in lesser batter this time. I find that it tastes like a pancake/chewy bread, which is quite good for breakfast as well! So instead of gravy, I paired it with maple syrup and some fresh fruits. Yummy!





yield: 6 Puddingsprint recipe

Easy Yorkshire Pudding

prep time: 10 MINScook time: 20 MINStotal time: 30 mins

INGREDIENTS:

  • 120g eggs (about 2 eggs)
  • 100g plain flour + 20g Prima superfine wholegrain flour (or 120g plain flour)
  • 100g milk

INSTRUCTIONS:

  1. Place egg and milk into a medium sized mixing bowl, and whisk well.
  2. Sift in flour in 2 batches and whisk to mix well.
  3. Preheat oven to 200C.
  4. Grease your muffin pan well, with butter or oil. Pour in batter till half filled.
  5. Bake in preheated oven 200C for about 20mins, or till golden brown.


    Recipe from iCook
www.cherienoms.com







Note:
- You can just use 120g of plain flour instead. I am trying to use more wholemeal flour for healthier eating :)
-  2 eggs usually measure to, or around, 120g. Otherwise, you can just use a 1:1:1 ratio, according to weight of eggs.
-  For variety in tastes, you can also add in some sugar, ground cinnamon or nutmeg into the batter.

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