Yorkshire puddings are impressive yet surprisingly easy to make. These mini Yorkshire puddings are perfect for serving with a roast, scrambled eggs, or even just on their own. The key to making tall and fluffy Yorkshire puddings is making sure that you heat up the oil inside the pan in the oven for a good long time before pouring in the batter. Using a spoon to catch the drips between pours is helpful too. This recipes gives you mini puddings that are light and crisp on the outside, mostly hollow and a bit creamy in the middle.
Mini Yorkshire Pudding Recipe
makes 16-18 mini Yorkshire puddings
- 2 large eggs
- 100 grams flour
- 100 grams milk
- salt and freshly ground pepper
- oil, butter, beef fat
via Jamie Oliver
Preheat the oven to 425°F. Add a splash of oil (about 1 teaspoon) into each well of a mini muffin tin and place in the oven to heat up the oil, about 15 minutes. It’s helpful to put your muffin tin on a rimmed baking sheet so you can move it around more easily.
While the oil is heating, lightly beat your eggs in a large bowl – you want them light and airy. Beat in the milk, then sift in the flour and whisk until smooth. Season with a pinch of salt and freshly ground pepper. Pour the batter into a liquid measuring cup. If you have the time, let your batter rest for 1 hour, if not, they’ll still rise and be puffy.
Remove the pan with the hot oil from the oven and place on a safe, heat proof surface. Pour an even amount of batter into each well, about 1-2 tablespoons each. The batter should come up 1/2 to 3/4 of the way. Place the tray back in the oven and bake for 12-15 minutes, until tall, puffy, and deeply golden. Let cool slightly and enjoy hot!
This looks like a great recipe and I cant wait to try it!
How much is 100 grams in American weight
3.5 oz