Celebrate Yorkshire Pudding Day with this daring take on a traditional favourite.
Yorkshire Puddings have to be at the top of most British people’s comfort food list. This recipe adds Turmeric, which has anti-inflamatory properties and antioxidants. The spice adds an earthy flavour to the batter which can also be enhanced by a pinch of chilli or curry powder for an extra kick!
Yorkshire Puddings with Turmeric
- 110g plain flour
- 2 medium eggs, beaten
- 100ml water
- 200ml milk
- 1 tsp ground turmeric
- 3 tbsp vegetable oil
- a pinch of salt
- In a large bowl, mix the flour and salt
- In a smaller bowl, beat the eggs with two tablespoons of the water
- In the centre of the flour make a little divet and slowly pour the egg and water mixture into this “nest”
- Combine the fluid and dry ingredients until they become a smooth, thick batter
- Add in the remaining water and milk a little at a time, stirring continuously until the batter is a smooth texture
- Sprinkly in the ground tumeric and mix well
- Cover the batter with cling film and leave to rest for about ten minutes. (NB Don’t skip this step – a lack of patience here will show in your Yorky puds later!)
- Add a little oil to the bottom of each well in a muffin tray and put the tray in an oven that has been pre-heated to 200 degrees.
- Once the oil is hot (almost smoking) remove from the oven and pour batter into each of the wells. Any sizzling you hear at this point is a good sign, as it means a nice crispy crust on your Yorkshire Puds
- Put the tray back into the oven for 15 minutes, or until the Yorkies have risen up and are a warm, golden colour (Again, patience is a virtue here- opening the oven too early could result in the collapse of your puds)
- Remove from the oven and serve while still warm and fresh. Enjoy!
- If you are adventurous, try greasing your pan with coconut oil for an even more exotic flavour, and serve with beef curry instead of roast beef and gravy!