Yorkshire Puddings

Miscellaneous · British classic.

Ingredients

• 140g Flour
• 4 Egg
• 200ml Milk
• Drizzle Sunflower Oil

Method

1. Heat the pan — Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
2. Continue cooking — To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
3. Mix together — Gradually add 200ml milk and carry on beating until the mix is completely lump-free.
4. Season — Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven.
5. Continue cooking — Carefully and evenly pour the batter into the holes.
6. Continue cooking — Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
7. Serve — Serve immediately. You can now cool them and freeze for up to 1 month.

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