Fail-Proof Yorkshire Puddings
What is a roast dinner without a proud puffy yorkshire puddidng?
Ingredients
- 1 Large Egg
- Plain Flour
- Milk Any type, I use Almond
- Salt
- Pepper
- Oil Vegetable or Sunflower
Instructions
- Take 3 glasses that are the same.Crack your Egg into the first glass.Fill the second glass with Flour to the same level as the Egg.Fill the third glass with Milk to the same level as the Egg and Flour.
- In a jug beat together the Egg and Flour until smooth.Gradually add the Milk until just combined.Add a pinch of Salt and Pepper.
- Chill in the fridge for at least 30 mins.
- Heat the oven to 220°C.
- Pour a tsp of Oil into each of the divots of a cupcake/muffin tray and place in the hot oven until very hot (smoking hot).Take the hot pan out of the oven and pour the chilled batter into each divot – Work quickly but carefully the oil is very hot.
- Put in the oven and bake for 12-15 mins.(If you want to freeze and reheat these go for 12 mins until slightly lighter than you want – as they will darken during reheating)Remove and Serve or allow to cool then freeze.