A quick and easy way to make Yorkshire pudding with little mess. Raises really high! If you don’t have any meat drippings, I’ve used vegetable oil in the past. Just put it the oven until hot.
Break eggs into a blender; blend for 2 to 3 minutes.
Sift flour and salt together in a bowl; add flour mixture and 1/4 cup milk to blender. Blend until smooth, 1 minute. Scrape batter from sides of blender and pour in remaining 3/4 cup milk. Blend until smooth, 2 to 3 more minutes.
Refrigerate batter 1 to 2 hours before cooking.
Preheat an oven to 450 degrees F (230 degrees C). Pour 2 teaspoons of drippings into each of 6 muffin cups. Place muffin pan into oven and heat until drippings are very hot.
Pour batter into each of the prepared muffin cups.
Bake in the preheated oven until puddings puff up and are slightly browned, 20 to 30 minutes.
Per Serving: 123 calories; protein 9.2g; carbohydrates 14g; fat 3.1g; cholesterol 76.9mg; sodium 238.5mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.