Traditional Yorkie Pudd’s

  • Yield : 8-12
  • Servings : 8-12
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 0m

280 gm Plain Flour
4 eggs
175 ml Milk
175 ml Cold Water
Salt And Pepper

Heat oven to 200C/gas 8. Drizzle a little oil evenly into 12-hole non-stick muffin tin 1 tsp per hole and place in the oven to heat through.
Sieve the flour into a mixing bowl,make a well in the middle and add eggs gently mixing with a wooden spoon,add your mixture of water and milk gradually and keep stirring add salt and pepper.
Now using a hand whisk beat until smooth (most of the time every recipe will have small lumps Sieve to remove them)Carefully and evenly pour the batter into the holes(use a measuring jug). Place the tins back in the oven and leave for 20-25 mins until the puddings have puffed up and browned.DO NOT OPEN OVEN TILL THEY ARE READY or they will collapse, Serve immediately.

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