Homemade Yorkshire Puddings

Homemade Yorkshire Puddings

Another from the community recipes.  Again, remember to recalculate for your plan 

From the kitchen of  HARDYZGIRL17

servings |  8
estimated Points® per serving | 2

6 oz plain flour
2 medium egg
6 fl oz skimmed milk
1/4 serving(s) salt and black pepper
2 tablespoon margarine, polyunsaturated




Sift  6 oz (175 g) plain flour
Make a well in the centre of the flour and break 2 large eggs into it. Add a pinch of salt and some freshly milled black pepper. 
Measure 6 fl oz (175 ml) milk and 4 fl oz (110 ml) water into a measuring jug.
Begin to whisk the eggs with an electric whisk and, as you beat them, the flour around the edges will be slowly incorporated.
When the mixture becomes stiff simply add the milk and water mix gradually, keeping the whisk going.
Stop just before the end and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again until all is smooth. Now the batter is ready for use
turn the oven up to gas mark 7, 425°F 225ºC
Pre heat the oven. heat up a cake tray with 2 tablespoons of poly marg shared between all cake cases.
When the oven is up to temperature, remove the tin with your gloves on and place it over direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little, pour in the batter. Tip it evenly all round and then place the tin on a high shelf in the oven and cook the Yorkshire pudding for 40 minutes or until golden brown and crisp.