A twist of the classic yorkshire pudding recipe
PREPARATION TIME
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
2 Eggs
70 g Plain flour
50 g Sourdough starter discard
50 g Grated cheese
½ Onion diced
1 teaspoon Vegetable oil/Rapeseed oil per muffin tray
1 pinch Salt
Instructions
Pre heat oven for 15 minutes to get to 240℃. Add a teaspoon of oil per section of baking tray, and put in the oven to get HOT!
1 teaspoon Vegetable oil/Rapeseed oil per muffin tray
While that is heating, mix together the eggs, milk, starter, salt and whisk in the flour. Keep whisking in until you get a nice airy mixture. Leave it to stand for at least 5 minutes. Ideally you want this to be at room temperature, so if you can make an hour or so before that works better.
2 Eggs,70 g Plain flour,50 g Sourdough starter discard,1 pinch Salt
Add in the cheese and onion, give it a final whisk and then pour into the muffin trays as quick as you can without losing the heat. The key to a good rise is hot oil and a hot oven.
50 g Grated cheese,½ Onion
Once in the oven, DO NOT OPEN IT FOR AT LEAST 20 MINUTES. They may rise, they may look good, but as soon as the air hits they’ll flop, so wait at least 20 minutes.
The Yorkshires will be cooked and ready to go once nicely golden brown. Lift out and serve immediatly.
Notes
The key to a good rise is hot oil and a hot oven. Make sure the preheating is done with the tray and oil in the oven for best results.
