Mini Yorkshire Puddings
Prep Time
Makes
Cooking Mode
2 tbsp canola oil
1 cup all-purpose flour
½ tsp salt
2 eggs
¾ cup 1% milk, divided
2 tbsp canola oil
1 cup all-purpose flour
½ tsp salt
2 eggs
¾ cup 1% milk, divided
Directions
1Preheat oven to 400°F (200°C). Grease a 24-cup mini-muffin tin with oil. Place muffin tin in hot oven. Sift flour and salt into a large bowl. Make a well in the centre and add eggs and 1/4 cup (60 mL) milk into well. Using a fork, stir into flour. Gradually add remaining milk and 2 tbsp (30 mL) water, stirring until batter is smooth.
2Remove muffin tin from oven and spoon about 1 tbsp (15 mL) of batter into each muffin cup. Return tin to oven and bake until puddings are puffy and golden brown around the edges, about 12 min. Let cool in tin before tipping out and serving.
Tips
1
Pouring batter into a piping hot oiled muffin tin is the key to this traditional English fare’s airy texture.
Disclaimer
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Personal Note
Personal Note
