Large Yorkshire puddings

Ingredients

For 4 large Yorkshire puddings to provide total carb for 2 greedy people at Christmas

• 125g plain white flour and pinch of salt
• 75ml whole milk and 75ml of cold water, combined
• 2 eggs, beaten
• 1 tbsp of sunflower oil

Method

Pre-heat the oven to 230C, grease the 4-hole tin, and put on a high shelf for 10 minutes to heat up. Oil should be smoking.

Add eggs to the flour with a little of the liquid - whisk until smooth and then mix in the rest of the liquid until it's the consistency of single cream. Leave at room temperature for at least 15 minutes.

Fill the tins (they should sizzle as you do so) and re-place in oven until they're risen and brown (15-20 minutes).