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Friday, 23 March 2012

Egg Pudding


  1. 40 g Plain flour
  2. 2 large eggs
  3. 150 ml Milk
  4. 75 ml Water

Cooking Directions:

  1. Break 2 eggs into the flour and add mixture of milk and water.
  2. Whisk and leave until 10 minutes before the meal, and whisk again.
  3. Add a little oil to the bottom of a pre-heated metal tray.
  4. Spoon or pour the mixture you have made into the tray and cook for about 10 minutes until the Yorkshire pudding has risen and become brown at the edges.

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