Mini Yorkshire Puddings

Prep time: 7min
Total time: 25min
Makes 24
2 tbsp
canola oil
30 mL
1 cup
All Purpose Flour
250 mL
1/2 tsp
salt
2 mL
2
Large Eggs
0
3/4 cup
1% milk, divided
175 mL
2 tbsp
water
30 mL
3 puddings
calories
110
fat
5 g
saturated fat
1 g
carbs
13 g
cholestrol
50 mg
sodium
170 mg

Directions

  1. Preheat oven to 400°F (200°C). Grease a 24-cup mini-muffin tin with oil. Place muffin tin in hot oven. Sift flour and salt into a large bowl. Make a well in the centre and add eggs and 1/4 cup (60 mL) milk into well. Using a fork, stir into flour. Gradually add remaining milk and water and stir until batter is smooth.

  2. Remove muffin tin from oven and spoon about 1 tbsp (15 mL) of batter into each muffin cup. Return tin to oven and bake until puddings are puffy and golden brown around the edges, about 12 min. Let cool in tin before tipping out and serving.

Tip

Pouring batter into a piping hot oiled muffin tin is the key to this traditional English fare’s airy texture.