Ingredients
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140g Plain Flour
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4 Large eggs
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200ml Milk
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Sunflower oilFor cooking
Directions
The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot and don’t open the oven door!
Steps
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1
Done
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Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through. |
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2
Done
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To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month. |
