Yorkshire Puddings

Ingredients

• 140 gFlour
• 4 pcsEgg
• 200 mlMilk
• 15 mlSunflower oil
• 1.5 gSalt
• 0.5 gPepper

Instructions

1. 1

   Prepare

   • Preheat the oven to 230 °C (fan 210 °C).
   • Drizzle oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole muffin tins and place the tins in the oven to heat through.
2. 2

   Make the batter

   • Put 140 g plain flour into a bowl and beat in 4 eggs until smooth.
   • Gradually add 200 ml milk while continuing to whisk until the batter is lump-free. Season with salt and pepper.
   • Pour the batter into a jug.
3. 3

   Bake

   • Remove the hot tins from the oven and carefully pour the batter evenly into the holes.
   • Put the tins back in the oven and leave undisturbed for 20–25 minutes until the puddings have puffed up and browned.
4. 4

   Serve & store

   • Serve immediately. Once cooled, you can freeze them for up to 1 month.