British Yorkshire Pudding


4 eggs
3/4 cup milk
1 tablespoon water
1 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons vegetable oil


1. Preheat oven to 425 degrees F. In a large bowl, whisk eggs, milk, water, flour, and salt until smooth. Let rest 15 minutes.

2. Meanwhile, brush a 12-cup muffin tin with oil. Place empty muffin tin in oven 5 minutes to heat up while the dough is resting. Carefully remove the empty tin from the oven and fill each cup three-quarters full with batter.

3. Bake 20 to 22 minutes or until golden and puffy. Remove from muffin tin and serve immediately.