Best Yorkshire puddings

Name: Best Yorkshire puddings
Yield: Makes 8 large puds or 24 small
Ingredients: 140g plain flour (this is about 200ml/7fl oz); 4 eggs (200ml/7fl oz); 200ml milk; sunflower oil , for cooking

pancake batter roast beef and yorkshire puddings roast dinner toad in the hole yorkies yorkshire puddings yorkshire puds yorkshires

N/A

Makes 8 large puds or 24 small

Source

Ingredients

140g plain flour (this is about 200ml/7fl oz)

4 eggs (200ml/7fl oz)

200ml milk

sunflower oil , for cooking

Method

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.