Student who is selected for the Chef of the day is Ms. MARY AGNES (FPP) of Indian Institute of Hotel Management and culinary arts for showcasing exemplary skills in cooking. She is very talented student, always striving to perfect the art of cooking.
Ingredients:
- 150 ml Vegetable oil
- 2 nos Large free-range eggs
- 100 gms Plain flour
- 100 ml Milk
- 5 gms Salt
- 5 gms White pepper
Method:
- Preheat the oven to 225°C/425°F.
- Get a cupcake tin and add 10 ml of vegetable oil into each of the 12 compartments.
- Place into the oven for 10 to 15 minutes so the oil gets really hot.
- Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
- Carefully remove the tray from the oven using oven gloves, while oil is hot, then confidently pour the batter evenly into the compartments.
- Put the hot tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.
- Once you observe the Yorkshire pudding is well risen, it may take around 20-30 mins, take the tray out of the oven and gently remove the puddings onto a wire mesh and let them drain off all the oil.
- The Yorkshire puddings are served with roasted meat and gravy.