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Back
Yorkshire puddings
Per 2 puds:
- 1 egg
- 35 g flour
- 25 ml milk
(I used to do 1 egg/50g flour/50 ml milk, but I think it comes out better
as above.)
Prep
Just like pancake batter: flour in a mixing bowl with a pinch of salt, make
a well, eggs in, then the milk little-by-little. Let the batter rest in the
fridge. You can do this the night before.
Method
- Fill the top two sections of a muffin tin with canola/sunflower oil and tip
it to distribute the oil evenly between all the sections.
- Oven to 200C fan and put in the tin so the oil gets really hot.
- After 15 minutes remove the tray and pour in the batter until the oil comes
up to the brim.
- Back in the oven for 15 minutes. Don't open the door. It takes longer than
you think.
- Remove the puds and tip out the excess oil.