Empty My Fridge
Yorkshire Puddings
Ingredients
- Vegetable oil2 ½ tsp
- Milk1 cup
- Flour220 g
- Egg6
- Saltto taste
Instructions
- Preheat the oven to 220°C (430°F).
- Put the oil or fat into a 12-hole muffin or cupcake tin, about 2½ teaspoons (15 ml) per hole. Heat in the oven for 10–15 minutes.
- Whisk all the batter ingredients except the oil together in a bowl until smooth. Use straight away, or rest overnight (overnight is recommended).
- Pour the batter into the hot fat, filling each hole about three-quarters full. Bake for 18–20 minutes, until risen about four times in size and golden. Remove from the tin.
- Serve straight away, or cool and freeze for up to 1 month. To reheat from frozen, bake for 6–7 minutes until hot.
Summarized from Chef Jack Ovens's video. Watch it for the details.
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