Things You'll Need:
- 2 cups of flour
- 4 eggs
- 2 table spoons milk
- Salt to taste
- Some oil for your muffin tray/tin
- Muffin tin or tray
- Pre-heat oven to between 180° and 200°
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Step 1
If you want your Yorkshire Puds to rise, they need constant and instantaneous heat because the rising occurs from the steam created in the oven. Your oven should always be pre-heated.
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Step 2
Do not take your puds out of the oven too quickly because they will deflate. The key is to have them crisp just a bit on the outside so that the eggs and the flour you add have a chance to solidify so as to hold their own shape. Also, your pudding batter needs to be poured in to hot oil in a heated muffin tray.
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Step 3
Combine the egg and milk completely with a fork. Do not use a whisk. Then, add as much of the flour using a whisk as to create a pour able batter. Add salt to taste. Place the batter aside.
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Step 4
Take the oil and pour in to the muffin tray about 1/5th (approximately one tablespoon) of the way in each muffin mould. (Alternatively you can heat your oil separately) but your muffin tray must be hot.
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Step 5
When the muffin tray and oil are hot, remove from the oven and pour in your batter. If your batter does not begin to immediately sizzle, your oil is not hot enough. Place the muffin tray and oil back in the oven and try again in a few minutes. If your oil is hot enough, pour in your batter and place the muffin tray on the middle shelf of your oven.
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Step 6
Cook for approximately 12 minutes or until golden brown, well risen and when the puds are a little bit crispy. Remove your tray from the oven. Be careful as your tray will be very hot and your puds are going to need some care here in the removal from the tray.
