Yorkshire Puddings

150 mins
Serves 6
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Directions

  1. 1Crack the eggs into two glasses.
  2. 2Crack the eggs into two glasses.
  3. 3Crack the eggs into two glasses.
  4. 4In another glass, add the flour to the same level as the eggs.
  5. 5In another glass, add the flour to the same level as the eggs.
  6. 6In another glass, add the flour to the same level as the eggs.
  7. 7Whisk the eggs slightly.
  8. 8Whisk the eggs slightly.
  9. 9Whisk the eggs slightly.
  10. 10Add the flour and half the milk to the bowl, whisk until smooth.
  11. 11Add the flour and half the milk to the bowl, whisk until smooth.
  12. 12Add the flour and half the milk to the bowl, whisk until smooth.
  13. 13Add the rest of the milk and whisk until smooth.
  14. 14Add the rest of the milk and whisk until smooth.
  15. 15Add the rest of the milk and whisk until smooth.
  16. 16Add a touch more flour if the batter is thin, or more milk if it is too thick.
  17. 17Add a touch more flour if the batter is thin, or more milk if it is too thick.
  18. 18Add a touch more flour if the batter is thin, or more milk if it is too thick.
  19. 19Add oil to muffin tin.
  20. 20Add oil to muffin tin.
  21. 21Add oil to muffin tin.
  22. 22Place the tin into a preheated oven at 200°C for a few minutes.
  23. 23Place the tin into a preheated oven at 200°C for a few minutes.
  24. 24Place the tin into a preheated oven at 200°C for a few minutes.
  25. 25Pour the batter into the hot muffin tin, about halfway.
  26. 26Pour the batter into the hot muffin tin, about halfway.
  27. 27Pour the batter into the hot muffin tin, about halfway.
  28. 28Bake for 20-30 minutes.
  29. 29Bake for 20-30 minutes.
  30. 30Bake for 20-30 minutes.
  31. 31Let the Yorkshire puddings rest in the tray for a few minutes to firm up.
  32. 32Let the Yorkshire puddings rest in the tray for a few minutes to firm up.
  33. 33Let the Yorkshire puddings rest in the tray for a few minutes to firm up.
  34. 34Gently remove from tin.
  35. 35Gently remove from tin.
  36. 36Gently remove from tin.

Ingredients

  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 1 glass flour
  • 1 glass flour
  • 1 glass flour
  • 1 glass milk
  • 1 glass milk
  • 1 glass milk
  • 1 vegetable oil
  • 1 vegetable oil
  • 1 vegetable oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

glasseswhiskspoonmuffin tinovenoven thermometer