[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"recipe-ED02C650-0B0E-43E8-B049-68ECFE7CA4B5":3,"related-ED02C650-0B0E-43E8-B049-68ECFE7CA4B5":61,"variants-ED02C650-0B0E-43E8-B049-68ECFE7CA4B5":106},{"status":4,"recipe":5},"ok",{"id":6,"name":7,"description":8,"steps":9,"richSteps":17,"ingredients":18,"ingredientGroups":35,"variantOf":17,"variantNote":17,"prepTime":36,"cookTime":37,"totalTime":38,"servings":39,"difficulty":33,"category":40,"cuisineType":41,"tags":42,"language":48,"mainImage":49,"images":50,"nutrition":51,"creatorName":56,"creatorUsername":57,"creatorIsPublic":58,"createdAt":59,"updatedAt":60},"ED02C650-0B0E-43E8-B049-68ECFE7CA4B5","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.",[10,11,12,13,14,15,16],"Step 1: Preheat the oven to 230°C (fan 210°C \u002F gas mark 8).","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.","Step 3: To make the batter, add 140 g plain flour to a bowl and beat in 4 eggs until smooth.","Step 4: Gradually add 200 ml milk and continue beating until the mixture is lump-free. 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