Yorkshire Pudding

I Love Yorkshire pudding with Roast Beef. Today I made mini yorkshire pudding to eat with my roast beef.

Recipe:

1 cup plain flour, sifted
2 eggs, lightly whisked
300ml milk
60g vegetable oil


Direction:


Add flour to a large bowl, then add the eggs, milk and ½ tsp salt, whisking until smooth and aerated. Cover and chill for at least 1 hour. 


Preheat oven to 220°C


To finish the Yorkshire puddings, divide the vegetable oil evenly between 6 holes of a 1/3 cup-capacity muffin pan. Place the pan in the oven for 5 minutes. Carefully remove the pan and evenly divide the batter between each hole (should be about ¾ full). Return to the oven and cook for 20 minutes without opening the oven door. Remove puddings from the oven and drain off the fat. Turn them upside down in the tray and return to the oven for a couple of minutes to crisp up the bases.