- 1/2 cup flour
- 6 eggs
- 2 cups milk
- 1 tsp salt
- Preheat your oven to 230C.
- In a muffin tray, add in a bit of oil to each tin.
- Place in the oven on the top shelf.
- In a mixing bowl, whisk together the flour, eggs, milk, and salt until it’s a thin mixture.
- When the oil is bubbling hot, pull out of the oven (watch for the oil splattering), and pour the mixture evenly into each muffin tin.
- Place back in the oven for 20-30 minutes until the Yorkshire puddings have risen and are golden brown.
*While you can use any oil that has a high smoke point such as canola oil, I prefer to make rendered fat from a previous roast, keep it in the freezer until needed, and use it as the ‘oil’ for this recipe.
Recipe adapted from Eliza Acton’s Modern Cookery for Private Families (1845).