Servings: 12 pcs.
Ingredients
- 2 large eggs
- 120 g flour
- 250 ml milk
- salt
- 2 spoons butter
Instructions
- Whisk the eggs lightly with a whisk, add the flour, pour in the milk and add the salt. Stir well to remove any lumps of flour.
- Let the dough rest while you switch the oven to 220℃. Place a small piece of butter in each cupcake tin (if you have a special Yorkshire pudding tin, use it) and place in the oven to melt the butter.
- Once melted, take out the mould and spread out the brushes to brush the whole well. Place back in the oven to heat up.
- When the cupcake tin is hot, take it out and pour in the batter. Fill each well about one third of the volume.
- Bake for 10 minutes. Then reduce the temperature to 190℃ and bake for a further 10 minutes.Then turn off the heat and bake for a further minute or so. Do not open the oven door during the whole baking and waiting time.
- Find what you like to spread and taste it!
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