Beat together in a jug 3/4 cup cake flour,
2 large eggs,
salt, pepper and
125 ml full cream milk.
Place in fridge for ½ hour to chill.
Preheat oven to 210°C.
Using a muffin pan pour a little oil in the bottom of each muffin case and heat for 5 mins in oven, not too long or else the oil will start smoking.
Remove and fill your muffin cases with the batter and bake for 12 mins.
Serve immediately with gravy.
Makes 12 Yorkshire Puddings.
Prepared, tried and tested by: Gail Haselsteiner
Gail's Yorkshire Puddings
April 21, 2017 | | Leave your comments|