Yorkshire Puddings
Photography Vanessa Wu.
The quintessential accompaniment to roast beef, these small individual Yorkshire puddings are very easy to make. They need to be served immediately after baking.
INGREDIENTS
4 free-range eggs
300 ml milk
250 grams plain flour
1 teaspoon sea salt
To cook
12 hole 1⁄2 cup capacity muffin tin
olive oil
METHOD
Preheat the oven to 220°C.
Place all the ingredients in a food processor and process to a smooth batter. Tip into a jug and rest for 1 hour.
Put half a teaspoon of oil into the base of each muffin tin. Heat in the oven until the oil is very hot. The batter needs to sizzle when it hits the oil. Divide the batter between the tins and bake for about 20 minutes or until well puffed and a dark golden colour. Makes 12
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.