These Yorkshire Puddings are light, crisp and very quick and easy to make. Serve them as part of a low protein roast dinner, or as an accompaniment to a low protein stew. To get the traditional dip in the middle, make foil balls and cover them with non-stick baking or parchment paper (not greaseproof as this would stick). These are placed into the Yorkshires after they have been cooking for about 3 mins. They are then returned to the oven to finish baking where the foil and paper balls will mould the Yorkshires into shape. Once cooked, the paper balls are easily removed. Fate Yorkshire Puddings freeze well, defrost and reheat in a warm oven.
INGREDIENTS 175g Fate Low Protein All Purpose Mix
½ tsp salt
2 ½ tsp baking powder
45ml oil
280ml water
few drops suitable yellow colouring
few drops suitable browning
Preheat oven Gas Mark 8 230°C 450°F
Firstly, prepare the foil and paper balls. You will need to make 12 for this recipe. Roll up a piece of foil into a ball just larger than a golf ball, and then cover with a piece of non stick baking paper or parchment (do not use greaseproof). Twist the ends together to secure. Cut off the ends if they are very long.
Next, place the Fate All Purpose Mix, salt and baking powder in a jug. Stir. Measure the oil and water and place into a separate jug. Add just a couple of drops of yellow colouring and browning. Take care not to add too much as your Yorkshire puddings will be too dark.
Next, pour the water and oil mixture onto the dry ingredients and using a large fork or balloon whisk mix together for about a minute until smooth and starting to thicken.
Divide the batter into a lightly greased 12 hole patty tin, and place into the preheated oven for about 3 minutes. The Yorkshire will have risen and just started to form a peak, but they will still be very soft. Remove the tin from the oven and quickly push a foil and paper ball into each of the Yorkshire puddings. Lightly press the ball down, so that the edge of the batter rises a little way up the sides. This will mould the mixture to form the traditional dip in the Yorkshire puddings.
Place back in the oven and continue to bake for a further 10-12 minutes, until risen, golden and cooked all the way through. Remove the paper and place the Yorkshires onto a wire rack to cool. Serve as part of a roast dinner.
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