Yorkshire Pudding

Serves: 12 large yorkshire

Prep Time: 10=15 minutes

Cook Time: about 40 minutes

Description:
Traditionally served with brown sauce and meat, this is what I use now to serve along with my white vol-au-vent sauce. The left overs can easily be frozen and reheated when needed. The original recipe says to put oil at the bottom of the muffin tins, I typically just put non-stick parchment paper muffin papers Source: Chef Neil at Trail Appliances

Ingredients:

 * 2 cups milk
 * 2 cups eggs
 * 2 cups flour
 * Pinch of salt

Method:
Preheat oven to Convection Bake 425F Mix Milk and flour together with a wire whisk, add eggs and the pich of salt and mix again -- I use a hand held mixer like bamix to whish with no remaining lumps Allow mixture to rest for 30 minutes  Add vegetable oil at the bottom of each muffin cup  Place muffin tin on a baking sheet and then use laddle to add the mixture to each muffin cup. The baking sheet will catch the oil that might spill out Place in oven and once the pudding have risen; lower the temperature to 375F. Cook for 30-40 minutes until dark brown in color and puffed up. It is very important not to open the oven during the cooking process so that they do not collapse!!! ==Rating:==

Adults:*****

Kids: *****
 * Added on August 27 2024