4 eggs
60g plain flour
100ml water/milk mix using your HEA
Pinch salt
Fry lite
This quantity makes 10-12 Slimming World Yorkshire
Puddings
Method:
Mix all ingredients in a bowl and whisk
until light and fluffy. I use an
electric whisk but that’s just me. As
long as all the ingredients are combined and the batter has bubbles you’re fine
Put your batter mix to one side, I put mine
in the fridge but anywhere room temperature/cool will work. Also I put it in a measuring jug to make it
easier to pour into the muffin tin as time is of the essence when you’re doing
that bit!
Pre heat the oven to 220 (gas mark 7)
Spray your muffin tin with fry lite. I use the olive oil one and I don’t stint on it. I like the individual Yorkshires so that’s
the tin I use. Always use metal not
silicon as you need the oil to be as hot as possible
Pop the oiled tin in the pre heated oven
for a good 10 minutes or until the oil is really hot
Take your batter out of the fridge and put
by the oven
Slide the shelf with the hot muffin tray out
of the oven and pour the batter equally into the wells. Doing it this way means you don’t have to
carry the tray about and it slides straight back into the oven – no spilling and no hot oil to worry about!
Bake for about 25 minutes or until risen
and golden brown
DO NOT OPEN THE OVEN! No matter how much you want to admire your
beautiful Yorkshires during cooking don’t open the oven or they’ll be flat as
pancakes.
Serve immediately
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| Slimming World Yorkshire Puddings - only 1 syn each" |
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