Living abroad in a foreign land can be frustrating when you have no access to your favourite home-cooked delicacies. It’s not too bad in Frankfurt as we’re spoilt with a good variety of restaurants and supermarkets. But occasionally I’ll find myself scratching the walls, dying to have something Singaporean or British.
I’ve learnt to cook a few Chinese dishes and I’m really proud of
myself. It really does cure homesickness especially when I’m a foodie
person. Thankfully Daniel isn’t a fussy eater and he loves Chinese food
too. However a couple of days ago I realised I don’t really know how to
cook anything British (and I don’t mean just frying sausages or bacon).
Hence I attempted to make a Sunday Roast.
When it comes to cooking something I’m not familiar with I believe in taking baby steps. So I tried to make our own Yorkshire Puddings.
Much to my surprise, the recipe calls for only 3 ingredients! And I
assure you it’s really simple to make too. The recipe was originally
from BBC Good Food but I made a quarter of it.
Ingredients (Makes 3-4 average sized Yorkshire Puddings)
35g plain flour
Sunflower oil for cooking
1. Heat the fan oven to 230 degrees cels. Drizzle sunflower oil evenly
into a Yorkshire Pudding tin or muffin tin. As I haven’t got either of
them, I used a mini-cupcake tin which works fine too. This is why I had 8
mini Yorkshire Puddings even though the recipe claims to serve 3-4.
Heat the tin in the oven for a good 15 minutes at least.
The trick to having really fluffy, puffed up Yorkshire Puddings is to ensure that the tin is sizzling hot!
2. Mix the flour and egg in a bowl till smooth. Gradually add in the
milk and beat till it’s lump-free. Season with salt and pepper.
3. To make it easier for you to pour the batter into the tin, first
pour the mixture into a jug. Remove the heated tin from the oven and
pour the batter evenly into the holes.
4. Bake them for 25 minutes or until they’re golden brown. Remove from oven and serve while they’re warm.
Do not open the oven door when cooking Yorkshire Puddings if you want them to rise!
I wondered why my Yorkshire Puddings weren’t sunken in the middle. I
reckoned the tin was too small and it didn’t allow the batter to spread
horizontally. However it didn’t affect the taste at all. This October
we’ll be back in England for a holiday so I’m definitely getting my
hands on Yorkshire Pudding tins!
The taste was simply marvellous. I love how fluffy it turned out to
be although I must admit I was shocked and worried why they didn’t look
like the frozen ones.
And so may I now proudly say that I can make one of Britain’s favourite and most popular dishes!