A mini Winter Wonderland full of beautiful craft, delicious hot drinks and scrumptious Christmas bakes and the best bit… it will be raising money for charity too! Continue reading
I started to add food colouring to Yorkshire puddings in a bid to make them more exciting to my two boys (aged 6 and 8 years old) but I just loved how they came out! Often a generic brown on the outside it is only when you cut them open that they show off their colour inside. It makes a mundane Toad in the Hole much more fun and not only that – yorkshire puddings are super easy to make too!
3oz plain flour
Preheat the oven to 200/gas 6. As the oven is warming, dribble into 6-hole muffin tin a very thin layer of olive oil (enough to cover the bottom of each muffin hole). Put this in the oven to heat as you make the mixture.
In a mixing bowl, measure the flour and add the egg and the food colouring (a couple of drops of liquid colour or a pea size amount of the colouring paste). Mix together carefully and add milk a little at a time (this will help you avoid lumps). Once your flour is combined, add enough milk to make a batter that is similar to pancakes (somewhere between thick and runny) – you don’t have to be entirely accurate – with 2 hungry boys, I always seem to be making dinner in a rush and never have time to measure the milk properly and it always turns out fine.
You can use an electric mixer for this or just some elbow grease and a spoon and if you do get lumps, either whisk a bit more or use a sieve!
Take the muffin tray out of the oven (be careful the oil in the tray will be VERY hot) and pour into the muffin holes the mixture. It will look odd at this point as the oil will sit almost on top of the mixture. Pop the tray back into the oven for 15-20 minutes.
Makes 6 individual Yorkshire puddings.
– DO NOT open the oven door until at least 15 minutes have passed! The puddings need the hot oven to rise up and will deflate into a soggy mess if the oven if opened too soon!
– If you want purple puddings use more colouring than you think – too little and it becomes a weird grey colour.
– A striking yellow is quite difficult to achieve as the puddings are a pale yellow to start with so for a first attempt, try a strong colour like blue or green to avoid disappointment.
– I prefer the food colouring pastes as they are easier to control and I like the gel colours the least (you need to use a lot for a strong colour and that makes them expensive).
– Keep food colouring away from your hands as it can stain for hours!
– If you are making them for the first time for your kids, don’t tell them first – their expression is priceless!
As an aside… this is the same recipe for simple crepes (just fry the batter in a well oiled frying pan)
… you can also colour these too.
My kids decided this week that they wanted to make cakes with me and this recipe was such a success with them that they were all gone in just 2 days!
Hope you enjoy as much as they did!
- 4oz caster sugar
- 4oz butter
- 4oz self-raising flour
- 2 eggs
Preheat the oven to Gas 6/200 degrees. Fill a 12 hole cupcake tin with paper cases.
Mix together the butter and sugar until the mixture turns pale (this is to get lots of air in the mixture). Then add both the eggs and mix really well (the mixture will thicken slightly). Add the flour and combine (its easy to knock the air out here so don’t mix too much).
Fill the cup cake cases evenly with the mixture and put in the oven. After 15 minutes, check on the cakes. They need to be slightly browned on top and springy to the touch. You may need to rotate the tray at this stage to get an even colour and bake for 5 more minutes. Allow to cool slightly and remove from the tray onto a wire rack to cool completely.
Variations… You can add chocolate chips to this recipe after the flour (I usually add 200g dark chocolate chips) or you can ice them with any type of icing you like!