Breville SHM2, Manual, Page: 27 / 32

27
Yorkshire Puddings
(makes approx 8)
• 175g plain flour
• 2 large eggs
• Pinch salt
• Pinch black pepper
• 175ml milk
• 110ml water
1. Preheat the oven to 220°C. Add the fat or oil of your choice into the Yorkshire
pudding tin then place the tin into the hot oven and allow the tin to heat up until the
fat or oil is piping/smoking hot.
2. Sieve flour into bowl from a height to ensure flour is aerated.
3. Make a well in the centre and break the eggs into the well. Add the salt and pepper.
4. Start your mixer and beat well for approx 2–3 minutes or until the mixture becomes
stiff.
5. Gradually add the milk and water mixture and continue whisking until the batter is
smooth, aerated and a thick pouring consistency (3–4 minutes).
6. Pour the mixture into the pudding tin then return it to the oven. Cook for
approximately 40 minutes or until golden brown and well risen.
Sweet Crêpes
Why not try using up any left over Yorkshire pudding batter mix by making some
pancakes?
1. Heat a suitable skillet or heavy frying pan. Pour ⅓ cup of batter into the pan tilting the
pan to distribute the batter evenly.
2. Cook over a medium heat until lightly browned. Toss or flip the pancake over and
brown the other side.
3. Turn out onto a warmed plate. Dust with sugar and add a drizzle of lemon juice. Roll
and serve hot.
recipes