Best Yorkshire puddings
Main dish · Total time : 25 min · Prep : 5 min · Cook : 20 min · 8 servings
Allergens : Gluten, Milk, Eggs
Ingredients
For 8 servings
- 140 g plain flour (this is about 200ml/7fl oz)
- 4 eggs (200ml/7fl oz)
- 200 ml milk
- sunflower oil for cooking
Method
- 1.Heat oven to 230C/fan 210C/gas 8.
- 2.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.
- 3.To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
- 4.Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
- 5.Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
- 6.Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
- 7.Serve immediately. You can now cool them and freeze for up to 1 month.