Yorkshire Pudding

Tested Recipe Adapted from eugeniekitchen.com
Yorkshire Pudding

Ingredients: (for 6 puddings)

2 eggs
1/2 cup milk (120 ml)
2/3 cup flour (80g)

Salt for seasoning
Extra vegetable oil for baking pan

Preparation Instructions:

First, add about half tsp full if vegetable oil in each mold. Today I am using a muffin tin but if you have a pop-over tin, please use that. And put in the oven preheated to 230C.

Then in a mixing bowl, crack in two eggs.

Then in a mixing bowl, crack in two eggs.

And add in 1/2 cup of milk and a pinch of salt.

Stir until combined.

Then stir in 1/3 cup of all-purpose flour and whisk to combine.

Then add in the remaining 1/3 cup of flour and whisk until homogeneously combined.

Get the pan out of oven (don’t turn off the oven) and distribute the batter among the molds, only one third full.

Bake for about 20 minutes. Puddings will be puffed up a lot in the oven.

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