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Complement your Christmas roast (or your anytime roast) with piping hot and puffed Yorkshire puddings
1 cup plain flour
1 tsp salt
1 cup milk
2 eggs, lightly beaten
2½ Tbsp olive oil
⅓ cup sparkling mineral water
- Preheat oven to 240°C. Sift flour and salt into a large bowl. Combine milk and egg in a large jug. Make a well in centre of dry ingredients. Add milk mixture in a steady stream, gently whisking until a smooth batter forms. Set aside.
- Meanwhile, put a standard 12-hole muffin tin in oven for 5 minutes. Remove and put 1 tsp of the oil in each of 10 holes. Return to oven for 5 minutes or until oil is very hot. Add mineral water to batter and stir to combine. Carefully pour batter evenly among prepared holes.
- Bake for 15-20 minutes or until well risen and golden. Turn out onto a serving platter and serve immediately.