|per 100 g||Total Recipe|
|Gross weight||100 g||600 g|
|Energy||1145 kJ / 274 kcal||6866 kJ / 1642 kcal|
|Sat. fat||4 g||20 g|
|Unsat. fat||10 g||55 g|
|Fibre||1 g||3 g|
|Salt||303 mg||1814 mg|
238 mlFresh whole milk
104 gWhite Flour
113 mlSunflower oil
600 gTotal recipe weight
Heat the oven ( 180c / 356f)
Fill the cups in the muffin tin with approximately 10 grams of oil and brush the sides of the cups with oil using the pastry brush. There should be a 0,5 cm layer of oil at the bottom of each cup. Place the tin into the oven to heat for 10 minutes.
Place the flour in a mixing bowl and form a hole in the middle.
Slowly pour the milk in the centre of the bowl and mix the flour evenly through the milk at low power
When you have mixed the milk and flour into a smooth batter, mix the eggs and the salt through the batter.
Take the muffin tin out of the oven with the hot oil. Fill the cups 1/3 full, approximately 55 gram each and put it back into the oven.
Bake for 15 to 20 minutes till they turn golden brown and cooked through.
Remove the Yorkshire puddings from the muffin tin.
They are ready to serve!