Yorkshire Puddings made with guinea fowl eggs taste great and the eggs give the puds an even greater golden colouring.
I have never been the greatest Yorkshire pudding maker, in fact I had given up making them as they were always heavy and stodgy, and needed the health warning, “Don’t go swimming after you’ve eaten my Yorkshire puds or you just might sink!” stated clearly before consumption!
My mother in law however is a fantastic Yorkshire pudding maker and therefore my husband just loves them, served either as a starter or with the Sunday roast.
Anyway following a recent purchase at a Pampered Chef party and in an attempt to please my husband I have been experimenting once again with Yorkshire pudding baking.
I bought the fabulous stoneware muffin tin from Pampered Chef back in October and my only regret is that I didn’t purchase the largest muffin tin.
Mine makes 6 puds although they are large puddings. The stoneware tin requires very little fat in the bottom, if any (making them a healthier option) and the puddings do not stick to the tin, so washing up after is never a chore.
I have not got a favoured family Yorkshire pudding recipe handed down through the generations, so following the purchase of the new stoneware tin, I set out to find myself a good Yorkshire pudding recipe. After numerous discussions with friends about which recipe they use and following many trials of various recipes, I am now using Delia Smith’s Yorkshire pudding recipe, although I replace 1 hen egg with 2 guinea fowl eggs.
- 3oz of plain flour.
- A pinch of salt and pepper.
- 1 large egg or 2 guinea fowl eggs.
- 3 fl oz of milk.
- 2 fl oz of water.
- Sift flour into a bowl.
- Add a pinch of salt and pepper.
- Make a well in the centre of the flour.
- Add the egg/eggs and mix in well with a fork.
- Gradually add in the milk and water, stirring the mixture so that it doesn’t form lumps.
- Mix the batter mix thoroughly.
- Melt some lard or oil in the tin.
- Add the mixture to the tin.
- Place in a preheated oven at 220 degrees Celsius.
- Bake for approximately 30 minutes.
Delia’s recipe produces puddings that are;
- Golden brown.
The guinea fowl eggs add an extra yellow golden colouring to the Yorkshire puddings.
Yorkshire puddings are a very versatile food. They can be served in a number of ways;
- As a starter with gravy,
- As an accompaniment with a roast dinner,
- As small puddings filled with different ingredient and served as hordoerves.
- As large puddings filled with your favourite casserole.
- As toad in the hole with sausages cooked with the mixture.
- As a dessert.
If you have not yet tried Yorkshire puddings, I urge you to because they are delicious.
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