1. Preheat the oil at 190°C in the oven.
2. Whisk the eggs well.
3. Gradually add the milk, continuously stirring.
4. Sift in the flour, keep stirring…
5. Add the salt (and sage, and/or thyme).
6. When the oil is thoroughly heated, and I mean HOT (15 minutes in the oven would be enough), carefully remove the oil and pour it into a muffin tray.
7. Add about 5mm depth of oil to each mould.
8. Now slowly pour in the batter to each mould, filling it just about to the top. The oil will already start cooking the outside of the batter.
9. Put it back into the oven for 25 minutes. Do not open the oven until the end! I’ve done this before because I couldn’t see inside through the glass easily, and it flopped. Just leave it for the required time.
10. After 25 minutes, remove from the oven and serve.
The https://hbubblesover.com website is one of the best we have found, and the Easy Peasy Yorkshire Puds article is very well written and useful!
I want to share with you a link that also helped me a lot in cooking:
https://bit.ly/easy-fat-burning-recipes
Thanks and kisses! 🙂