Yummy and easy, a traditional Sunday roast companion. But I’m no rich woman to have red meat on a weekly basis. I really wanted to try these out, so I went on Google mode and I was finally happy with one (after 3 times of baking horrible ones). I make these as my ‘quick’ lunch and eat it with some brown gravy.
Adapted from Nanna’s Yorkshire Pudding Recipe. There are only 2 things I have tweaked in this recipe which is using butter instead of shortening because I simply love butter, and instead of using hot water at the end, I use ice cold water. Keep a close eye when using butter as butter burns faster than shortening. I use a 12 hole muffin pan from IKEA (drömmar). You can use a regular muffin pan or of course, a Yorkshire pudding pan.
- ¾ cup Milk, cold
- ¾ cup All-Purpose Flour
- 1 nos Egg
- ½ teaspoon Salt
- 1 tablespoon Cold Water
- 1-2 teaspoons per muffin cup Butter or Shortening
- Preheat oven to 220°C.
- In a big measuring cup, whisk together egg and milk together till frothy. Add salt and flour slowly while whisking. Try to incorporate as much air as you can. Keep in the fridge till ready to use.
- Add butter to muffin pan and put it in the preheated oven. Keep a close eye on it as butter burns fast.
- While it’s in the oven, take out the batter and add the ice cold water. Whisk vigorously.
- Just as the butter is smoking a little – about 3 minutes, take it out and immediately pour the batter equally (about half full) into the muffin pan.
- Return to oven and bake for 20 minutes or till golden brown.
- Serve immediately.