Amber Allcock interviews Cassandra Stavrou, the founder of PROPERCORN, to find out more about the brand’s ethos and their delicious, healthy products.Written by Amber Allcock on 18th April 2018
Happy Yorkshire Pudding Day
What's a Sunday roast without a crisp, golden Yorkshire pudding?
On Sunday 5th of February 2017, we celebrate the best British national day of them all: National Yorkshire Pudding Day. Don’t let the day pass without cooking up a full traditional Sunday roast, topped off with these fool-proof crispy yorkies.
Ingredients: Makes 12 medium puddings or 8 large
- 200g plain flour
- 1 tsp salt
- 4 eggs
- 250ml milk
- Sunflower/vegetable oil or beef dripping
- Pre-heat the oven to 220C/430F.
- Start by sifting the flour and salt into a mixing bowl. Then add the eggs and beat until a thick lump free paste is formed.
- At this point, grab a muffin tray and pour the oil or dripping into each cup – up to a depth of about 1cm. Put the tray in to the hot oven to heat the oil for at least 10 minutes.
- Add the milk gradually, beating each time as the batter becomes thinner. Once all the milk is added the mix should be the consistency of double cream. Transfer the batter mix to a jug for easy pouring.
- Remove the muffin tray from the oven and pour the batter evenly into the middle of each cup and return to the oven, working as quickly as possible.
- Bake for 20-25 minutes until puffed up and crisp. Ensure not to open the oven door for the first 15-20 to avoid your puddings sinking. Serve with beef and gravy.