Yorkshire Pudding
A great accompaniment to any roast or sausage dish, Yorkshire Puddings are easy to make and sure to please. I love mopping up the leftover gravy on my plate with Yorkshire Pudding.
We made these Yorkshire Puddings when we were camping with friends on Mt Gipps Station which is about 40km north of Broken Hill in outback NSW. They were a tasty part of our Christmas in July dinner.
While we made these in our caravan oven they could just as easily be made in a camp oven over the fire.
Yorkshire Pudding
Ingredients
- 125 ml Camola Oil
- 115 g Plain Flour
- 1/2 tsp Salt
- 2 Eggs
- 1 tsp Dijon Mustard
- 300 ml Milk
- 2 tbsp Thyme
Instructions
- Preheat your oven to 180 deg.
- Pour 1 tbsp of oil into 12 muffin pans. Place in a preheated oven for 5 minutes or until the oil is hot.
- Combine all the remaining ingredients in a bowl and whisk until smooth.
- Pour the batter into a jug then pour evenly into the hot muffin pans.
- Bake in the oven for 15-20 minutes or until puffed up and golden in colour.
- Serve with your favourite roast, sausages and gravy.