Yorkshire Pudding

1. 1

   In a medium mixing bowl whisk the eggs with salt and pepper to taste. When frothy add the milk at a steady pace, continuously whisking. Whisk until the mixture is nice and frothy, about 5 minutes. Set aside for 20 minutes.

2. 2

   Preheat the oven to 220C (425F) and put 1/2 teaspoon or so of oil in the bottom of 18 muffin cups. Place in the hot oven to heat the pan.

3. 3

   If using a hand or stand mixer sift the flour over the milk and egg mixture and whisk till smooth. If using a manual whisk sift the flour into a medium sized mixing bowl and make a well in the middle. Pour the milk and egg mixture into the well and use a whisk to gradually incorporate it into the flour, whisking until smooth. Don't over-beat the mixture. If the mixture is VERY thick, add a tad more milk, or some water.

4. 4

   Pour mixture into the very hot muffin cups, about half way up the side of the cups and place back into oven. Cook for 20-25 minutes until the puddings have risen and the tops are golden.

5. 5

   You can also cook this in a slab in a roasting tray that is around 30cmX20cm (12 inch X 8 inch). If you do, you may need to cook the pudding for slightly longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.