The secret is to get the tray and oil very, very hot before adding the batter by putting in oven for 25 mins before hand is using a muffin tin so it really heats up - 15mins for shallow thinner traditional tray. Then quickly add the batter to the sizzling oil and get back in the oven pronto. Don't be tempted to open the oven until the end of cooking time or they could collapse.
(**Yorkshire puddings can be made ahead and re-heated in a hot oven for about 8 mins. The batter can be made 2 hours ahead. The cooked puddings can be frozen and cooked from frozen in a preheated oven for 10 mins.**)
Prep time 5 mins
Cook time: 25 mins individual puddings (or 35 mins for roasting tray)
Makes 8 muffin tray individual puddings or small roasting tray
Preheat oven to 220c or 200 fan
Ingredients
- 3.5 oz / (100g) plain flour
- 1/4 tsp Salt
- 8floz (225ml) milk
- Oil for tray(sunflower)
- 3 large eggs
Method
Begin by putting a tsp oil in each muffin tin and heating in the oven for 15 or 25 mins depending on tray type to ensure the oil is sizzling hot
Sieve the flour and a pinch of salt into a bowl, making a well in the centre using your finger.
Break the eggs into well.
Pour the milk into the flour a little at at time whisking as you go to avoid lumps.
Finish with a good whisk. Pour mixture back into the jug as it will make it easier to pour into the moulds later.
It is important that the oil is really spitting before you add the mixture so to test when you think it is ready you could drop a tiny blob in to see if it bubbles.
When ready, using oven gloves, carefully take the hot pan out and pour the mixture into each hold to about just over half full.
Replace into the oven carefully and leave for 30 mins. Do not be tempted to open the oven as the puddings will fall flat if not cooked.
If using a roasting tin for one whole pudding leave for 35 mins.
Enjoy!
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