Yorkshire Puddings
Directions
- 1Crack the eggs into two glasses.
- 2Crack the eggs into two glasses.
- 3Crack the eggs into two glasses.
- 4In another glass, add flour to the same level as the eggs.
- 5In another glass, add flour to the same level as the eggs.
- 6In another glass, add flour to the same level as the eggs.
- 7Whisk the eggs lightly in a large bowl.
- 8Whisk the eggs lightly in a large bowl.
- 9Whisk the eggs lightly in a large bowl.
- 10Add the flour and half of the milk into the bowl and whisk until smooth.
- 11Add the flour and half of the milk into the bowl and whisk until smooth.
- 12Add the flour and half of the milk into the bowl and whisk until smooth.
- 13Add the remaining milk to the mixture and whisk until smooth.
- 14Add the remaining milk to the mixture and whisk until smooth.
- 15Add the remaining milk to the mixture and whisk until smooth.
- 16Add a touch more flour if the batter is too thin or more milk/water if it's too thick.
- 17Add a touch more flour if the batter is too thin or more milk/water if it's too thick.
- 18Add a touch more flour if the batter is too thin or more milk/water if it's too thick.
- 19Add oil to the muffin tin.
- 20Add oil to the muffin tin.
- 21Add oil to the muffin tin.
- 22Pour the batter into the muffin tin, filling them about halfway.
- 23Pour the batter into the muffin tin, filling them about halfway.
- 24Pour the batter into the muffin tin, filling them about halfway.
- 25Place the tin in a 200°C preheated oven for 20-30 minutes.
- 26Place the tin in a 200°C preheated oven for 20-30 minutes.
- 27Place the tin in a 200°C preheated oven for 20-30 minutes.
- 28Let the Yorkshire puddings rest in the tray for a few minutes to firm up.
- 29Let the Yorkshire puddings rest in the tray for a few minutes to firm up.
- 30Let the Yorkshire puddings rest in the tray for a few minutes to firm up.
- 31For the second round, let the batter rest in the fridge for three hours and then at room temperature for another hour.
- 32For the second round, let the batter rest in the fridge for three hours and then at room temperature for another hour.
- 33For the second round, let the batter rest in the fridge for three hours and then at room temperature for another hour.
- 34Add salt to the batter and stir.
- 35Add salt to the batter and stir.
- 36Add salt to the batter and stir.
- 37Add oil to the muffin tin and pour batter in, filling halfway.
- 38Add oil to the muffin tin and pour batter in, filling halfway.
- 39Add oil to the muffin tin and pour batter in, filling halfway.
- 40Place the tin in a 220°C preheated oven for 28 minutes.
- 41Place the tin in a 220°C preheated oven for 28 minutes.
- 42Place the tin in a 220°C preheated oven for 28 minutes.
- 43For the third round, use only half of the muffin tin molds, and cover the tin with foil to protect the puddings from the air.
- 44For the third round, use only half of the muffin tin molds, and cover the tin with foil to protect the puddings from the air.
- 45For the third round, use only half of the muffin tin molds, and cover the tin with foil to protect the puddings from the air.
- 46Place the tin in a 220°C preheated oven for 15 minutes.
- 47Place the tin in a 220°C preheated oven for 15 minutes.
- 48Place the tin in a 220°C preheated oven for 15 minutes.
- 49Reduce oven temperature to 190°C and continue baking for 18 more minutes.
- 50Reduce oven temperature to 190°C and continue baking for 18 more minutes.
- 51Reduce oven temperature to 190°C and continue baking for 18 more minutes.
Ingredients
- 4 eggs
- 4 eggs
- 4 eggs
- 1 cup flour
- 1 cup flour
- 1 cup flour
- 1 cup milk
- 1 cup milk
- 1 cup milk
- 1 tablespoon vegetable oil
- 1 tablespoon vegetable oil
- 1 tablespoon vegetable oil
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
Equipment
glasseswhiskspoonmuffin tinbaking trayovenoven thermometer