Yorkshire pudding, soft in texture, easy to make, a must-have for English afternoon tea, can be savory or sweet, delicious and versatile!

2 eggs and 100 grams of milk, mix evenly and it's ready.

Sift in 70 grams of all-purpose flour and stir until there are no lumps.

Sift the batter to make the texture smoother.

Wrap with plastic wrap and refrigerate for 1 hour.

Prepare a 6-cavity mold, and put 5 grams of unsalted butter in each cavity.

Oven at 200°C, bake for 5 minutes, pay attention to the butter; it should melt and bubble, but don't overbake until it burns.

While the butter is melting, take out the chilled batter and stir it evenly. Once the butter is baked, quickly take it out and pour it into the batter while hot, filling the batter to about 60% full.

Quickly put it back in the oven and continue baking at 200℃ for 15-18 minutes. You will see the batter puff up like an afro.

Take out the baked finished product, it will shrink back a bit faster, it's best to eat it while it's hot.

Yorkshire pudding, done O(∩_∩)O

Soft in texture, shaped like a coffee cup, very fluffy, with the whole house filled with the aroma of milk!

Easy to make, a must-have for English afternoon tea, can be savory or sweet, delicious and versatile!