Paula Deen Jiffy Corn Soufflé Recipe
Do you love big, crispy Yorkshire puddings? This Foolproof Yorkshire Pudding Recipe is for you.
Ingredients
- 200 ml of whole milk.
- 200 g of all-purpose white flour.
- 4 large fresh eggs.
- Half a teaspoon of fine salt.
- Sunflower oil or vegetable oil for frying.
- A pinch of black pepper optional.
Instructions
Preheating the Oven
- Turn your oven to 220°C (425°F). A hot oven is very important.
Prep the Tin
- Put one teaspoon of oil in each hole. Use a muffin tin for this.
Heat the Oil
- Place the tin in the hot oven. Let the oil get smoking hot.
Mix the Dry Ingredients
- Sift the flour into your large bowl. Add the salt and pepper now.
Add the Eggs
- Make a small well in the flour. Crack the eggs into the center.
Whisk the Batter
- Slowly add the milk while whisking. Keep mixing until the lumps disappear.
Let it Rest
- Pour the batter into a jug. Let it sit for 30 minutes.
Pour the Batter
- Carefully pull the hot tin out. Pour batter into each hole quickly.
Bake to Perfection
- Slide the tin back into the oven. Bake for 20 to 25 minutes.
Do Not Peek
- Keep the oven door shut tight. Opening it makes the puddings fall.
Serve it Hot
- Remove them when they are deep brown. Serve them immediately with gravy.
Notes
- Use equal volumes of eggs, flour, and milk.
- This is a classic ratio that works.
- Make sure your eggs are at room temperature.
- Cold eggs can stop the rise.
- Always use an oil with a high smoke point.
- Sunflower oil is much better than butter.
- Never open the oven door during baking.
- The cold air will ruin the shape.
- If the batter is too thick, add water.
- A splash of water makes them crispier.
- Ensure the oil is sizzling before pouring.
- You should hear a loud pop or hiss.