Yorkshire Puddings
The quintessential accompaniment to roast beef, these small individual Yorkshire puddings are very easy to make. They need to be served immediately after baking.
Recipe by Claire Aldous
Photography by Vanessa Wu
From issue #24
Sept. 3, 2015
ingredients
4 free-range eggs
300 ml milk
250 grams plain flour
1 teaspoon sea salt
To cook
12 hole 1⁄2 cup capacity muffin tin
olive oil
Method
Preheat the oven to 220°C.
Place all the ingredients in a food processor and process to a smooth batter. Tip into a jug and rest for 1 hour.
Put half a teaspoon of oil into the base of each muffin tin. Heat in the oven until the oil is very hot. The batter needs to sizzle when it hits the oil. Divide the batter between the tins and bake for about 20 minutes or until well puffed and a dark golden colour. Makes 12
