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