Yorkshire pudding
Makes: 12
Ingredients
280ml full cream milk
3 eggs
115g plain flour
A pinch NOMU Sea Salt
12 tbsp (180ml) vegetable oil
Directions
Thoroughly whisk the milk, eggs, flour and NOMU Sea Salt together to form a batter. Pour the batter into a jug and allow to rest for at least 30 minutes.
Meanwhile, preheat your oven to 250ºC and place a 12 cup muffin tray inside to heat up.
After 10 minutes, remove the tray from the oven, pour 1 tablespoon of oil into each muffin cup, and put back into the oven and heat for a further 10 minutes until the oil is very hot.
Open the oven door, slide the tray half out and carefully pour the batter into each of the muffin cups, being careful not to spill the oil or to over fill the muffin cups.
Bake the Yorkshire puddings for 15 minutes without opening the door, until they are perfectly golden brown, puffed up and crispy on the edges.
Serve immediately!
Tip: You can also make one large impressive Yorkshire pudding with the batter, in which case decrease the oil to 80ml.
Ingredients
280ml full cream milk
3 eggs
115g plain flour
A pinch NOMU Sea Salt
12 tbsp (180ml) vegetable oil
Directions
Thoroughly whisk the milk, eggs, flour and NOMU Sea Salt together to form a batter. Pour the batter into a jug and allow to rest for at least 30 minutes.
Meanwhile, preheat your oven to 250ºC and place a 12 cup muffin tray inside to heat up.
After 10 minutes, remove the tray from the oven, pour 1 tablespoon of oil into each muffin cup, and put back into the oven and heat for a further 10 minutes until the oil is very hot.
Open the oven door, slide the tray half out and carefully pour the batter into each of the muffin cups, being careful not to spill the oil or to over fill the muffin cups.
Bake the Yorkshire puddings for 15 minutes without opening the door, until they are perfectly golden brown, puffed up and crispy on the edges.
Serve immediately!
Tip: You can also make one large impressive Yorkshire pudding with the batter, in which case decrease the oil to 80ml.
Ingredients
280ml full cream milk
3 eggs
115g plain flour
A pinch NOMU Sea Salt
12 tbsp (180ml) vegetable oil
Directions
Thoroughly whisk the milk, eggs, flour and NOMU Sea Salt together to form a batter. Pour the batter into a jug and allow to rest for at least 30 minutes.
Meanwhile, preheat your oven to 250ºC and place a 12 cup muffin tray inside to heat up.
After 10 minutes, remove the tray from the oven, pour 1 tablespoon of oil into each muffin cup, and put back into the oven and heat for a further 10 minutes until the oil is very hot.
Open the oven door, slide the tray half out and carefully pour the batter into each of the muffin cups, being careful not to spill the oil or to over fill the muffin cups.
Bake the Yorkshire puddings for 15 minutes without opening the door, until they are perfectly golden brown, puffed up and crispy on the edges.
Serve immediately!
Tip: You can also make one large impressive Yorkshire pudding with the batter, in which case decrease the oil to 80ml.
Ingredients
280ml full cream milk
3 eggs
115g plain flour
A pinch NOMU Sea Salt
12 tbsp (180ml) vegetable oil
Directions
Thoroughly whisk the milk, eggs, flour and NOMU Sea Salt together to form a batter. Pour the batter into a jug and allow to rest for at least 30 minutes.
Meanwhile, preheat your oven to 250ºC and place a 12 cup muffin tray inside to heat up.
After 10 minutes, remove the tray from the oven, pour 1 tablespoon of oil into each muffin cup, and put back into the oven and heat for a further 10 minutes until the oil is very hot.
Open the oven door, slide the tray half out and carefully pour the batter into each of the muffin cups, being careful not to spill the oil or to over fill the muffin cups.
Bake the Yorkshire puddings for 15 minutes without opening the door, until they are perfectly golden brown, puffed up and crispy on the edges.
Serve immediately!
Tip: You can also make one large impressive Yorkshire pudding with the batter, in which case decrease the oil to 80ml.
