Amazing Yorkshire Puddings Recipe

So as I was born in the North of England, Yorkshire puddings were and still are a staple of any Sunday dinner, here I am going to show you how easy and simple it is to make the most amazing, fluffy Yorkshire puddings even your grandma with want the recipe for.

Starting of with a few simple ingredients, most of which can already be found in your pantry so no need to go out to the supermarket with a list to buy.

its so quick you will be asking yourself why you ever bothered with buying the pre-made ones.

Ingredients;

- 140g plain flour
- 4 eggs
- 200ml milk
- sun-flour oil (or canola oil works to, actually any oil will work to be honest)
- salt and pepper to taste

method:

1) Preheat your oven to 220 degrees.

2) In a muffin dish pour a little oil into the bottom of each muffin hole, not to much but enough to cover the bottom

3) Place the muffin dish in the oven to allow the oil to heat up (its important that the oil is hot before adding the batter otherwise your Yorkshire puddings wont rise and you will be left with some sort of soggy pancake type thing)

4) Whilst the oil is heating up its time to make the batter, so in a big mixing bowl add all the flour and and the 4 eggs and whist it until its a smooth consistency

5) Once you have a smooth consistency, slowly add the milk a little at a time and keep mixing it again until you have a smooth pour-able batter

6) Add salt and pepper if you wish at this point

7) Now you have your Yorkshire pudding batter, its less messy if you pour this batter into a jug beofre filling your muffin tray

8) The oil should be hot enough at this point (it usually takes about 10 mins in the oven) so quickly and carefully pour the batter on top of the hot oil, about 1 cm into each hole and put the tray back in the oven.

9) Now let your Yorkshires work there magic and make sure not to open the oven door to let any heat escape, leave them in there for about 20-25 mins or until golden brown, puffed and fluffy.

10) After 25 or so mins carefully remove the Yorkshire from the pan and serve along side your next roast dinner.

Also they can be frozen so if you have any leftovers pop them into a Tupperware container and you can freeze them for up to 4 weeks.

FRUIT BRAN LOAF

I do love a good simple easy and quick recipe that can be conjoured up withing minutes and then thrown in the oven with little or no preparation involved, but what comes out of the oven after baking could be seen as something that took a lot of hard work, time and effort, when in reality it was probably one of the most easiest recipes I've ever created. 

So this is just that. 

A easy, quick and very versatile recipe for a fruit bran loaf, that...wait for it...Has only 4 ingredients! 

But that doesn't mean it's going to taste bland and dry, this loaf is so soft, squishy and moist and can be topped with almost anything that takes your fancy. 

So let's get into the ingredients, as I mentioned before, there is only 4 (but this doesn't mean you can't add extras if you like...cinnamon, nutmeg, peanut butter, banana, the possibilities are endless)

Today, I'm going to give you the simple recipe that can be adapted to suit your taste buds. 

Ingredients:

1 cup (250g) bran 

1 cup (175g) dried mixed fruit

1 1/2 cup (375ml) milk

1 cup (175g) self rasing flour 

Method:

STEP 1:

Preheat oven to 180 degrees 

STEP 2:

Combine bran , fruit and milk in a bowl & leave to stand for 15 mins until the bran has softened 

STEP 3:

Add flour and mix well until combined, (the mixture should be lumpy but that is compleatly normal don't worry)

STEP 4:

Spoon the mixture into a paper lined loaf tin and bake for 40 mins or until cooked through. 

(Do the toothpick test after 30 minutes)

STEP 5:

Cool on a wire rack and serve sliced with butter, jam, marmalade, peanut butter, sliced bananas....or anything else you like.

VIDEO RECIPE:

HAPPY BAKING,

Rachel Ward

CINNAMON & RAISIN BREAD

The first time I ever tasted cinnamon and raisin bread was when I went traveling across America, we were camping near the Grand Canyon and breakfast was being served, I grabbed a slice from the food container and so my breakfast was simple, but one that I have never forgotten. I remember how I had never tasted bread so sweet or delicious before, and before I knew it I had taken another slice. I told myself there and then that this was defiantly something I needed to learn to bake myself, as I couldn't possibly consider the thought of going back home never to experience this wonderful bread again. 

So nearly two years later, I've finally gotten round to forming a recipe and created my own version of that delectable loaf I sampled all the way from the USA. 

This is a very simple recipe I have conjured up, and to be honest I really don't know why its taken me that long, but better late than never I always say, so here it is...

Ingredients:

1 tbsp butter

1 cup (200g) caster sugar 

1 cup (170g) raisins 

2 cups (350g) self raising flour

2 tsp cinnamon

1 cup water 

Method:

STEP 1:

Preheat oven to 180 degrees

STEP 2:

Place butter, sugar, raisins, and water in a saucepan and bring to the boil, then simmer for 5 minutes.

STEP 3:

Set aside and allow to cool 

STEP 4:

Once cooled, add flour and cinnamon and stir until everything is combined together

STEP 5:

Bake in a lined loaf tin for 40-50 minutes or until a toothpick comes out clean

STEP 6:

Allow to cool, then slice, serve and enjoy. 

VIDEO RECIPE:

So there you have it, my very easy, simple and quick take on a cinnamon and raisin loaf. If you want to give this recipe a go then don't forget to tweet me your finished masterpieces! 

Baking Twitter: 

https://twitter.com/Rachelscakeco

Personal Twitter:

https://twitter.com/Rachelward303

YouTube:

https://www.youtube.com/user/catalow333

HAPPY BAKING! 

Rachel Ward