Yorkshire Pudding
“I adapted this recipe from Jamie’s recipe for Toad in the hole. You can make this and with the left over mixture cook the Yorkshire Pudding in muffin tins.â€
- Preparing Time: 5 minutes
- Total Time: 15 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 eggs
- a pinch of salt
- 285 ml milk
- 115 g plain flour
- Carbohydrate 10.8798712192175 g
- Cholesterol 2.0578567849872 mg
- Fat 0.580859733303098 g
- Fiber 0.310500005483627 g
- Protein 2.64686592380722 g
- Saturated Fat 0.311581997341114 g
- Serving Size 1 1 Recipe (56g)
- Sodium 41.8302660230594 mg
- Sugar 10.5693712137339 g
- Trans Fat 0.059791067849872 g
- Calories 60 calories
Whisk all ingredients together into a big bowl. Put 1/2cm of sunflower oil into a muffin tray, then place this on the middle shelf of your oven at its highest setting (240–250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking. Allow to cook for about 10 minutes, you will see when they begin to rise and go nice and golden.
