Sourdough Yorkshire Puddings
If you keep a sourdough starter, making Yorkshire Puddings is a great way to use up some of it! No Sunday dinner is complete without a puffy Yorkshire Pudding that soaks up all the beautiful gravy! Our Sourdough Yorkshire Pudding recipe is as simple as it gets, and they puff up, crisp up and brown like a dream!
75 ml milk dairy 40 g active sourdough starter 1 medium egg 40 g flour 4 tbsp odourless oil like vegetable, rapeseed or sunflower
Preheat the oven to 230°C Fan. Pour a tbsp of oil into each of the muffin tin holes. Then pop the tin in the oven to heat up the oil. It needs to be very hot before you pour the batter in. Heat the milk until just warm in a microwave or in a saucepan on the hob. Whisk warm milk, sourdough starter and an egg together. Then add flour and a pinch of salt, and mix just enough to combine. When the oven is preheated and the oil is hot, using a ladle, divide the batter into the muffin tin wholes and promptly pop the tin back in the oven. Take care as the oil might spatter. Bake for 15 minutes, then reduce the heat to 190°C Fan. Continue cooking for another 10 minutes. Remove the Sourdough Yorkshire Puddings from the tin immediately so they don't soak up any excess oil and serve.
Calories: 196 kcal Carbohydrates: 11 g Protein: 3 g Fat: 16 g Saturated Fat: 2 g Trans Fat: 1 g Cholesterol: 43 mg Sodium: 24 mg Potassium: 51 mg Fiber: 1 g Sugar: 1 g Vitamin A: 90 IU Calcium: 29 mg Iron: 1 mg