Ingredients125g self-raising flour
(or cake flour & 1 tsp baking powder) ½ tsp salt 2 large eggs 200ml milk 6 Tbsp cooking fat (or fat from the roast) 2 Tbsp cold water |
MethodSift the flour & salt into a large mixing bowl and make a well in the centre.
Break the eggs into the well and add a little milk. With a wooden spoon, gradually draw in the flour and mix the ingredients together while slowly adding milk until a thick batter is formed. Beat the batter with a wooden spoon until smooth. Beat in the remaining milk. Leave the batter to stand at room temperature for 1 hr. Spoon 1 Tbsp cooking fat into each of the 6 muffin tin cups and place in the pre-heated oven until smoking hot (about 5 mins). Stir the batter, mix in the cold water and quickly pour the batter into the muffin cups until two-thirds full. Bake on the top shelf for 20-30 mins without opening the oven until risen, crisp & golden brown. Serve immediately. |
Variation
Make a single large Yorkshire Pudding by using a shallow baking tin instead of the muffin pan.