Yorkshire pudding is made from a batter of flour, eggs, and milk/water. This is a fail-proof recipe that gives you wonderfully risen pudding every single time.
INGREDIENTS
- Eggs – 4
- Salt – 1/2 teaspoon
- All-purpose flour – 1 & 1/3 cups
- Milk – 1 cup
- Vegetable oil – 5 to 6 tablespoons
PROCEDURE
Step 1
Break the eggs into a sizeable bowl.
Step 2
Whisk to combine, add the salt and continue whisking until combined.
Step 4
Add the flour
Step 5
Mx well to combine making sure there are no lumps.
Step 6
Gradually add the milk and mix until it’s well combined.
Step 7
You should have a smooth and runny batter.
Step 8
Transfer into a jug to make pouring easy and put it in the fridge. It’s not compulsory you put it in the fridge though.
Step 9
Preheat your oven to 370 F.
Add a tablespoon of oil to each tin. Place the cupcake tray into the preheated oven for 15 minutes.
Step 10
Remove the tray from the oven. The oil would be piping hot now.
Pour the batter into the tins, filling them about 3/4 way full. You have to work quickly because you don’t want the oil getting cold.
Bake in the preheated oven for 30 minutes.
Note: DO NOT OPEN THE OVEN DURING BAKING
Step 11
Remove the puddings from the pan and gently pat the bottoms with paper towels to soak up excess oil.
Step 12
Serve hot.
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