Spelt Yorkshire Puddings
Servings: 12 puddings
Ingredients
- 3 large eggs
- 125g (1 cup) spelt flour (see note 1)
- ½ teaspoon salt
- 150ml (½ cup + 2 tbsp) milk
- 12 teaspoons vegetable oil (see note 2)
Instructions
- If you can, prepare the batter in advance. An hour or two is perfect.
- Whisk the eggs in a bowl or jug (I like using a jug because it's easier to pour the batter into the muffin tin).
- Add the flour and salt, and whisk until well combined.
- Add the milk, and whisk until you are left with a smooth batter (and no lumps). Leave to one side until you are ready.
- Pre-heat the oven to 200°C (392°F).
- Pour one teaspoon of oil (or whatever you are using) into each hole of a 12 hole muffin tin. Place the tin in the oven for 10 minutes so that the oil is nice and hot.
- Take the tin out and pour in your batter until the muffin holes are about half full (be careful not to overfill).
- Bake for around 12-15 minutes (do not open the oven or the puddings will instantly deflate).
- Eat immediately with your favourite roast or dish!
Notes
- You can use regular flour in place of spelt. Just do a straight swap.
- I've written the measurements as 12 teaspoons because you need one teaspoon per Yorkshire pudding. You can use lard or dripping instead of vegetable oil.
