Yorkshire Puddings
Ingredients
Flour140g
Egg4
Milk200ml
Sunflower OilDrizzle
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Instructions
Heat oven to 230C/fan 210C/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.
You can now cool them and freeze for up to 1 month.
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