Yorkshire Puddings

Instructions

• 1Whisk the eggs in a large bowl. Add the milk and water and whisk to combine. Gradually add the flour and salt and whisk until smooth. Allow to stand for at least 20 minutes.
• 2Pour 2 teaspoons oil into each hole of a standard 12-cup muffin pan.
• 3Insert the wire rack into position 6. Place the muffin pan in the oven. Select Phase Cook for P1 and set the oven to Bake, Convection, 450°F, for 10 minutes. Press Confirm for P2 and set the oven to Bake, No Fan, 410°F, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 4Whisk the batter again and pour into a measuring cup. Set aside one measured portion, 3 tablespoons.
  Tip: For best results, use a squeeze bottle.
• 5Once preheated, continue heating the oil in the muffin pan for a further 5 minutes. With 5 minutes remaining in P1, carefully remove the hot muffin pan from the oven and close the oven door. Working quickly so the pan doesn’t cool, pour the measured portion into one of the holes and use this as a guide for filling the remaining muffin holes.
• 6Quickly return the pan to the oven and bake for 5 minutes in P1. When the oven signals at the end of P1, rotate the pan. The oven will automatically switch to P2. When the oven signals at the end of P2, adjust the oven to Bake, No Fan, 375°F, for 15 minutes and press Start.
• 7The Yorkshire puddings should be puffed and browned. If not, bake them a little longer.
• 8Carefully remove the Yorkshire puddings from the pan, turn over to allow any excess oil to drain. After a few minutes turn right-side up.
• 9Serve warm with lots of gravy and your favorite Sunday roast.