by kirra » Mon Jul 14, 2008 6:00 pm
Semolina Yorkshire Puddings
Ingredients:
3/4 cup flour
3/4 cup semolina (or you can use instant polenta)
1/2 teaspoon salt
2 eggs
300ml milk
50ml iced water
fat from the roasting dish, plus extra oil if necessary
Preparation:
Preheat the oven to 220°C. Sift the flour, semolina and salt into a bowl and make a well in the centre. Beat the eggs into the flour then beat in the milk. Beat well until smooth and airy. Set aside for 30 minutes.
Heat 2 x 12-cup muffin tins in the oven then add around 1 teaspoon of beef fat into each cup and heat again until very hot and smoking. Pour the batter evenly into the cups and bake for 12 minutes until golden and well risen. Makes 24.
[b][size=150]Semolina Yorkshire Puddings[/size]
Ingredients:[/b]
3/4 cup flour
3/4 cup semolina (or you can use instant polenta)
1/2 teaspoon salt
2 eggs
300ml milk
50ml iced water
fat from the roasting dish, plus extra oil if necessary
[b]Preparation:[/b]
Preheat the oven to 220°C. Sift the flour, semolina and salt into a bowl and make a well in the centre. Beat the eggs into the flour then beat in the milk. Beat well until smooth and airy. Set aside for 30 minutes.
Heat 2 x 12-cup muffin tins in the oven then add around 1 teaspoon of beef fat into each cup and heat again until very hot and smoking. Pour the batter evenly into the cups and bake for 12 minutes until golden and well risen. Makes 24.