Yorkshire pudding usually paired with roasted beef or lamb over Sunday lunch and made with beef or lamb drippings. As I'm not into roasting for our Sunday lunch yet, still thinking of baking Yorkshire pudding I replaced the drippings with canola oil which works perfectly well.The beauty of Yorkshire pudding is the ability of it to stand tall as poppers. Crispy outside, soft and spongy inside... this pudding is in my to do list for a very long time. 1 item ticked in the checklist though.
Ingredients
1 cup all purpose flour
1 cup full cream milk
3 large eggs
1/4 tsp salt
6 teaspoons canola/vegetable oil
Methods
In a large bowl, add flour,milk eggs and salt. Beat for 1 minutes with hand/stand mixer till no lumps. Cover the bowl and rest the batter for 3-4 hours/
Preheat oven at 425'F or 220'C.
Add 1/4 teaspoon oil into the muffin tray holes and heat the oil in the preheated oven for 3-4 minutes.
Beat the batter for 1 minute. Remove the muffin tray from the oven and pour the batter 3/4 full into each muffin holes.
Bake at 425'F or 220'C for 25-30 minutes till golden.
Serve hot or warm
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