Mini Yorkshire Pudding

Ingredients for 1 servings:

• 140 g flour
• 4 medium-sized eggs, size M
• 200 ml milk
• some salt and pepper, freshly ground
• Sunflower oil for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

vegetarian, as a side dish or with topping, for a 24-cup mini muffin tin

Beat the eggs in a bowl. Add the flour and spices and stir in, gradually adding the milk. Let the batter rise for about 30 minutes and season to taste. Preheat the oven to 230°C (top/bottom heat). Grease a 24-hole mini muffin tin with plenty of sunflower oil; it’s okay to leave some oil in the holes. Place the tin in the oven on the middle rack and heat the oil until it starts to steam. Remove the tin from the oven and pour the batter into the holes. This works best if you transfer the batter to a container with a spout. Return the tin to the oven and bake the puddings on the middle rack for about 10-15 minutes, until they have risen and are golden brown. They will rise to high heights but will shrink again as they cool. Do not open the oven door during baking. Serve the puddings warm or cooled. Either as a side dish or with dip, salmon, smoked fish, roast beef or as a snack or starter.