Best EverYorkshire Pudding
Serves
10
Time
30 Mins
Allergens
Wheat, Eggs, Milk, Gluten
Ingredients
- 225g Plain flour
- 1tsp. Salt
- ½tsp. White pepper
- 4 Eggs, beaten
- 300ml Milk
- 75ml Vegetable oil
Method
- Sift flour, salt and pepper into a large bowl and add the beaten eggs and half of the milk. Whisk until it resembles wallpaper paste, then add the rest of the milk and whisk until very smooth. Place the batter in the fridge for 10 minutes to rest.
- Put a muffin tray with 1 teaspoon of oil in each hole in the oven at 270°c.
- Remove the muffin tray and pour in your batter about ½ to ¾ way up each hole, then place back in oven and reduce temperature immediately to 230°c.
- Bake for approx. 20 minutes until firm and golden.
- You can use this recipe for Yorkshire puddings or toad in the hole, cooking it in one big tray.
