Recipe for light yorkshire puddings
My first attempt at Yorkshire Puddings – the delightful English puff pastries.
To not “just” always serve the same kind of bread with my family’s meals, I love trying new types of bread. This is definitely not the last time I make them.
We had them as a side dish to this delightful cheese soup.
Equipment
- Bowl
- Whisk
- Muffin Form (Preferably aluminium)
- Oven
Ingredients
- 4 pcs. Egg
- 206 gram Milk
- 200 gram Flour
- Salt
- Sunflower Oil for frying
Instructions
- g and milk whisked well together in a bowl.
- Sift the flour into the egg/milk mixture and whisk thoroughly until there are no lumps in the batter.
- Pour the batter into a jug.
- Fill each alu-muffin tin (12 pcs) with 0.5-1 cm oil.
- Place in a preheated conventional oven at 190 degrees Celsius (374 degrees Fahrenheit) for 15 minutes.
- Pour the batter into the muffin tins until the oil reaches the top (but not overflowing).
- Bake your puddings for about 20-25 minutes.
- Take them out and let them cool.