The Yorkshire Pudding Cookbook by Heather Thomas

Author:Heather Thomas [Thomas, Heather]
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2021-02-15T00:00:00+00:00

Preheat the oven to 220°C (200°C fan)/425°F/gas 7.

Make the batter: sift the flour, smoked paprika and salt into a bowl, then beat in the eggs. Gradually beat in the milk, a little at a time, until you have a smooth batter without any lumps. Pour the batter into a jug and set aside.

Put the olive oil and butter in a large roasting pan (or large ovenproof frying pan) that you can use on the hob. Set over a medium heat and cook the spring onions and garlic for 3–4 minutes until softened but not coloured. Stir in the lemon juice and wine and let it bubble away for 5 minutes until the liquid reduces.

Add the prawns in a single layer and cook for 2–3 minutes until pink underneath. Turn them over and cook the other side until pink. Stir in the parsley and season to taste.

Quickly pour in the batter and place immediately near the top of the preheated oven. Bake for 25–30 minutes, or until well-risen, golden brown and crisp on top. Do not open the oven door while the pudding is cooking or it may collapse.

Cut into 4 slabs and serve immediately with green vegetables.

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