| Prep Time | 5 - 10 minutes |
| Servings |
puddings
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Ingredients
- 100 g plain flour (4 oz)
- 1 & 1/2 1 whole egg & 1 egg white
- 300 ml any milk (1/2 pint) the fuller fatter the better!
- good pinch seasoning each - salt and pepper
Ingredients
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Instructions
- Place the flour in a big bowl and whisk for 30-40 seconds to aerate and break up any lumps.
- Add the egg and white and 1/2 of the milk.
- Whisk vigorously until smooth and pour in enough of the rest of the milk to create a single cream consistency.
- Season well (see below for cooking tips)
Recipe Notes
Important tips –
- Use a muffin tin for huge muffin sized yorkies
- Heat the non-stick tin in the bottom of the oven for 10 minutes with a splash of oil in each section (approx 1 teaspoon in each) –till really hot.
- Heat your oven to gas 8/200c.
- Add an extra egg white to your mix to give it that souffléd effect.
- If time let your batter mix rest for 20 minutes to allow the protein in the flower to relax.
- Cook on the top shelf for 12-15 minutes, without opening the door, as the bang of the door will make them flop.
- If not quite cooked or too pale turn the oven down by 1/3 and leave them in for a further 4-6 minutes.
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