Yorkshire Puddings
British-style Yorkshire puddings made from a simple batter of flour, eggs, milk, and a drizzle of sunflower oil, baked until puffed and browned.
Steps
- 1
Step 1: Preheat the oven to 230°C 230 °C · 446 °F · Gas 8 · High heat (fan 210°C 210 °C · 410 °F · High heat / gas mark 8).
- 2
Step 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
Step 3: To make the batter, add 140 g plain flour to a bowl and beat in 4 eggs until smooth.
- 4
Step 4: Gradually add 200 ml milk and continue beating until the mixture is lump-free. Season with salt and pepper.
- 5
Step 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
Step 6: Return the tins to the oven and bake for 20–25 minutes until the puddings have puffed up and browned.
- 7
Step 7: Serve immediately. You may cool them and freeze for up to 1 month.
