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Ingredients
- 90 grams flour Type 405
- 2 eggs
- 130 milliliters whole milk
- 4 tbsp sunflower oil
- 1 pinch nutmeg
- 1/4 tsp salt
Preparation
- 1Mix eggs with pepper, salt, and nutmeg in a bowl. Sieve the flour over it and stir until smooth. Then stir in the milk and let the dough rest for at least 30 minutes.
- 2Preheat the oven to 220 °C top and bottom heat. Add 1 tbsp of sunflower oil into each well of the muffin tin and carefully and evenly brush the wells.
- 3Place the greased muffin tin in the oven to preheat it. Only then pour the batter into the hot wells of the muffin tin until the wells are half full. Then quickly return to the oven and bake for 20 minutes at 220 °C top and bottom heat until the Yorkshire Pudding is golden brown. Finally, remove and serve.
Tip
Feel free to let your Yorkshire dough rest for a little longer than 30 minutes so that the flour can swell properly. Do not open the oven during baking so that the pastries do not collapse.
