Yorkshire Puddings
For the Yorkshire puddings, the flour MUST! be plain (no baking powder). Yorkshire puddings rise due to quick cooking of the flour and steam being formed in the batter mixture, hence the need of a very hot oven and oil as you pour the batter into the tin
Yorkshire Puddings
For the Yorkshire puddings, the flour MUST! be plain (no baking powder). Yorkshire puddings rise due to quick cooking of the flour and steam being formed in the batter mixture, hence the need of a very hot oven and oil as you pour the batter into the tin
Open in Cookpad AppSteps
- 1
Mix together the flour, egg and milk untill smooth and thin (add the milk as you go along)
- 2
Cover the bottom a cupcake tin with oil then heat in the oven for around 5 minutes untill it is just about to start smoking
- 3
Once as runny as cream, pour into the cupcake tin (they should make a sizzling noise) then cook for 15-20 minutes at 220°C untill golden brown
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