Yorkshire Puddings

Ingredients (serves 6)

• 125ml (1/2 cup) canola oil
• 115g (3/4 cup) plain flour
• 1/2 tsp salt
• 2 eggs, lightly whisked
• 300ml milk

Method

1. Preheat oven to 200°C. Pour 1 tbs of oil into six 80ml (1/3 cup) capacity muffin pans. Place in preheated oven for 5 minutes or until oil is hot.
2. Combine the flour and salt in a bowl. Add the egg and use a balloon whisk to whisk until combined. Gradually add the milk in a thin steady stream and whisk until smooth. Pour batter among the hot muffin pans. Bake in oven for 20 minutes or until puffed and golden brown.
3. Serve with the beef wellingtons.

Notes

• 
  You can make this recipe 30 minutes before serving the main.

Ingredients (serves 6)

• 3/4 cup plain flour
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 3/4 cup milk
• 1 1/2 tablespoons vegetable oil

Method

1. Sift flour and salt into a bowl. Make a well in centre. Add egg and milk. Whisk until smooth. Pour mixture into a jug. Refrigerate, covered, for 1 hour.
2. Preheat oven to 230°C/210°C fan-forced. Place 1 teaspoon oil in each hole of a 6-hole, 1/3 cup-capacity muffin pan. Place prepared pan in oven for 4 minutes or until oil is hot. Carefully remove pan from oven. Carefully pour batter into pan holes. Return to oven. Bake for 15 to 20 minutes or until golden and risen. Serve immediately with roast beef.