Recipe for homemade Yorkshire Pudding – serve savoury or fill with whipped cream and chocolate for a dessert
4 large Eggs
7 FL Oz (200ml) Whole milk
7 ounces (200g) All purpose flour
Pinch of salt
Preheat oven at 375F (190C).
Mix 4 eggs in a large bowl.
Add milk, and continue mixing.
Sift in the all purpose flour to prevent lumps.
Add pinch of salt and mix the batter until it is smooth in texture.
Add oil to the muffin baking tins, and preheat the oil for about 10 minutes (in the preheated oven). Once the oil is preheated, take it out and pour batter in. (Use measuring cup for easier pouring in the muffin cups and try not to splatter). Do not fill the muffin cups to the top.
Bake for 20 minutes. Do not open the OVEN while they are baking.
Some will go down when the cool air hits the just baked Yorkshire Pudding. It is normal, but some might stay nice and crispy.
I filled several with pudding and whipped cream, but you can use whatever filling that you like if you wish to serve it as a dessert.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.