Yorkshires

Ingredients §

Makes 8-12 yorkshires (or ~275ml):

• 70g plain flour.
• 2 eggs.
• 100ml milk (both cow or oat milk work well, though oat may fizz a little when baking).
• Oil (avocado or sunflower).

Equipment:

• Muffin tray with 8-12 holes.
• Pouring jug.
• Whisk or fork.
• Plate with paper towel.

Method §

Make the mixture §

1. Pre-heat oven to 210°C fan (230°C without).
2. Put flour in bowl, beat in eggs until smooth.
3. Gradually mix in milk.
4. Transfer the mixture into a pouring jug.

Heat up the muffin tray §

5. Fill each hole in the muffin tray with just enough oil to fill the circle without needing to swish the tray about (typically half a tablespoon).
6. Place the tray in the oven until the oil is very hot, about 5 minutes.

Pour the mixture §

7. Take the muffin tray with the hot oil out of the oven.
8. Quickly and smoothly, in one continuous pouring motion, use the jug to fill each muffin tray hole. Aim for the center of each hole, so that the batter radiates out in all directions towards the edge of the circle. Some mixture will inevitably land on the tray as you move from one hole to the next, but this is okay because speed is of the essence.
9. Once all the mixture is used (you may need to go back and top some up to even them all out), place the muffin tray back in the oven¹.

Bake §

10. Allow to bake without opening the door until risen and golden, 10-12 minutes.
11. When done, remove from the oven, and transfer the yorkshires out of the tray onto a plate lined with paper towel, which will help soak any excess oil. The yorkshires should pop out without much trouble. If they are left to cool for too long, or the ratio of oil to batter was wrong, they may need help from utensil to be removed.