Yorkshire Puddings

Yorkshire Puddings  

8 large puds

Ingredients:

140g plain flour (this is about 200ml/7fl oz)

🥚  4 eggs (200ml/7fl oz)

🥛  200ml milk

🫒  sunflower oil, for cooking

🧂  salt 

pepper

Directions:

Heat oven to 230°C/ fan 210°C/ 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.

To make the batter, tip 140g plain flour into a bowl and beat in 4 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.