Yorkshire Puddings
This is how I make Yorkshire Puddings, inspired by BBC Good Food.
Servings 8 large puddings
Ingredients
- 140 g plain flour
- 4 eggs
- 200 ml milk
- sunflower oil for cooking
Instructions
- Heat oven to 230C.
- 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.
- To make the batter, tip the plain flour into a bowl and beat in the eggs until smooth.
- Gradually add the 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.
Notes
You can cool them and freeze for up to 1 month.