Fool proof recipe all based on the weight of the eggs. This recipe will make 12 individual puddings in a muffin tin or you can make one big one in a roasting tin.
2 eggs, cracked open into a small bowl and weighed
plain flour – same weight as the eggs
milk – same weight as the eggs
pinch of salt
Beef dripping, duck or goose fat for greasing the muffin tin
Using the formula of whatever the eggs weigh, you use the same quantity of flour and milk. In a bowl, add the flour. Whisk in the milk and eggs and a pinch of salt. It doesn’t matter if it’s a bit lumpy. Put in the fridge to chill for at least an hour or overnight.
Preheat the oven to 220C fan. Brush your chosen fat into each hole of the muffin tin and put in the oven to heat for at least 5 minutes. It should be smoking hot. When hot, pour a couple of tablespoons of batter into each hole, and place in the oven for 10 minutes.
GOLD Members – you can watch a video about making perfect Yorkshire Puddings on my Tutorials page
You could also try:
- 2 eggs cracked open and weighed
- plain flour - same weight as the eggs
- milk - same weight as the eggs
- pinch salt
- Beef dripping, duck or goose fat for greasing
Instructions
- Using the formula of whatever the eggs weigh, you use the same quantity of flour and milk. In a bowl, add the flour. Whisk in the milk and eggs and a pinch of salt. It doesn't matter if it's a bit lumpy. Put in the fridge to chill for at least an hour or overnight.
- Preheat the oven to 220C fan. Brush your chosen fat into each hole of the muffin tin and put in the oven to heat for at least 5 minutes. It should be smoking hot. When hot, pour a couple of tablespoons of batter into each hole, and place in the oven for 10 minutes.
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