- ⅞ cup of flour (250 grams)
- ½ teaspoon of salt
- ½ cup milk
- ½ cup water
- 2 large eggs
- 2½ tablespoons butter for the pan
- Sift salt and flour together into a bowl. Make a well in the center
of the dry ingredients and pour in the milk and water. Beat thoroughly
with a whisk.
- In a separate bowl or measuring cup, beat the eggs until frothy and
add to the batter. Beat the better well. Cover batter with plastic wrap
and refrigerate for at least one hour or overnight.
- When ready to bake: Preheat oven to 400°F and generously butter a 12-cup muffin tin.
- Remove Yorkshire pudding batter from fridge and beat until small bubbles rise to the surface.
- Place the buttered muffin tin into the oven until butter is sizzling and slightly browned (about a minute and a half).
- Remove pan from oven and quickly pour batter into muffin cups, distributing the batter evenly between the 12 cups.
- Return to the oven as quickly as possible and bake for about 18-20
minutes or until golden brown. If the yorkshire pudding is not brown
enough, raise the pan to the top shelf of the oven and keep an eye on it
while it is browning.
- Remove from oven, and with a fork and serve immediately.
Note : Makes 12, You will have better success if you have all ingredients at room temperature.
Photo Credit: theitaliankitchen.org