Yorkshire Puddings

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

It’s very convenient to quickly pour the batter from a pitcher while the molds are still warm. This batter can be stored in the refrigerator for 1–2 days. If you want to fill the puddings with a sweet filling, you can add 20 grams of sugar to the batter; at high temperatures, it will caramelize and give the baked goods a very pleasant flavor.

Ingredients

Milk - 7 fl oz
Wheat Flour - 4.1 oz
Chicken Egg - 2 pieces
Salt - a pinch
Butter - 0.7 oz

Step by Step guide

Step 1

Mix the eggs with the flour and salt, adding a little milk. The mixture should be smooth. Gradually pour in the remaining milk while constantly stirring. Transfer the batter to a jug.

Step 2

Place a piece of butter in each mold and put them in the preheated oven for 5 minutes. Remove the hot molds and brush the sides with melted butter.

Step 3

Quickly pour the batter, filling the molds no more than 2/3 full.

Step 4

Place in the oven and bake for 30 minutes without opening the door.

Step 5

The finished puddings can be served warm or cold. You can fill them with a salad of boiled potatoes, crispy pancetta, sun-dried tomatoes, pine nuts, and a peppery salad like arugula or leaf mustard.