Ingredients
- 140g plain flour
- 4 eggs
- pinch of salt
- 200ml full fat milk
- sunflower oil
Method
Makes approx 24 small Yorkshire puddings
No roast would be complete without a Yorkshire pudding. The secret to getting light puffed-up Yorkshires is to have the fat sizzling hot! You can take these household favourites to a next level by adding some tasty ingredients. Try adding some mustard with rosemary in the batter or if you have a sweet tooth, add some softened caramelised apple with blackberries to the batter.
Oven: Hot – Temperature approx 250c
Door: Open
- To make the batter, sift the plain flour and salt into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on whisking until the mix is completely lump-free. Pour the batter into a jug.
- Drizzle a little sunflower oil in a non stick 24 hole muffin tray and place in your wood fired oven for a few minutes or so to heat the oil. Remove tray from oven (careful the tray will be very hot) and pour the batter evenly into the holes as quickly as you can so the tray doesn’t cool.
- Place tray back into your oven and cook for 6 minutes or so. Spin the tray (so they cook evenly) and cook the Yorkshire puddings for a further 5 minutes or so until golden. Remove the tin from your wood fired Amigo oven and serve straight away.