Yorkshire Puddings
Ingredients
- 100 g plain flour
- 100 ml milk
- 2 large eggs
- Salt pepper to taste
- Rapeseed oil or fat taken from the roast
Instructions
- Preheat oven to 220 degrees gas mark 7
- Put the flour and seasoning into a large jug
- Using a hand whisk mix the eggs into the flour adding the milk a little at at time until all ingredients are combined.
- The mixture should be thin and resemble single cream.
- Beat well for a few minutes and leave to stand for 30 minutes.
- Add a drop of oil into the bun tins.
- Place in the oven for 5 minutes until smoking hot.
- Pour a little mixture into each half filling each section.
- Bake for 10 minutes until we’ll risen and golden brown.
- Don’t be tempted to open the oven whilst cooking.
- Fill the mini puddings with a black olive and a shaving of Parmesan and serve as a canapé.
Notes / Tips / Wine Advice:
Serve the small puddings with the Sunday roast.