Yorkshire Puddings
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
62
Spice
49
Sweetness
51
Sourness
44
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400°F
2
Sift the flour into a medium-sized mixing bowl and add a pinch of salt
3
Crack the eggs in and whisk together with the flour, then gradually pour in the milk, stirring constantly
4
Beat all the ingredients together until the batter is the consistency of cream
5
Refrigerate the batter for 30 minutes
6
Pour 1 teaspoon of oil into the bottom of each of the 8 wells in a non-stick muffin tin
7
Put the muffin tin in the oven to heat the oil until it's very hot—almost smoking hot (about 5 minutes)
8
Give the batter a quick stir and then pour it equally into each well in the tin (you should hear it sizzle and it should bubble)
9
Return the tin to the oven and bake the puddings for 20-25 minutes, until they have risen and are deep golden brown
10
These are wonderful with Sage and Onion "Roast"
11
Preheat the oven to 400°F
12
Sift the flour into a medium-sized mixing bowl and add a pinch of salt
13
Crack the eggs in and whisk together with the flour, then gradually pour in the milk, stirring constantly
14
Beat all the ingredients together until the batter is the consistency of cream
15
Refrigerate the batter for 30 minutes
16
Pour 1 teaspoon of oil into the bottom of each of the 8 wells in a non-stick muffin tin
17
Put the muffin tin in the oven to heat the oil until it's very hot—almost smoking hot (about 5 minutes)
18
Give the batter a quick stir and then pour it equally into each well in the tin (you should hear it sizzle and it should bubble)
19
Return the tin to the oven and bake the puddings for 20-25 minutes, until they have risen and are deep golden brown
20
These are wonderful with Sage and Onion "Roast"