Yorkshire Puddings

¾ cup (115g) Lighthouse Plain Flour

3 eggs

1 cup (250ml) milk

Pinch salt

3 tbsp oil

  1. Preheat oven to 230˚C (210˚C fan forced).

  2. Combine the flour, salt and eggs in a mixing bowl, gradually whisk in milk until a smooth thin batter forms. Cover and allow to stand for 30 minutes to rest.

  3. Add 1 teaspoon of the oil to each hole of a standard 12 hole muffin tray. Place the tray into the hot oven for 5 minutes or until the oil is just starting to smoke.

  4. Remove the hot tray from the oven and quickly pour the batter equally between the muffin holes. Return to the oven and bake for 15-20 minutes or until puffed and golden brown. Serve immediately.


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