The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don’t open the oven door!
Prep:5 mins
Makes 8 large puds or 24 small
140g plain flour (this is about 200ml/7fl oz)4 eggs (200ml/7fl oz)200ml milksunflower oil, for cooking
STEP 1Heat oven to 230C/fan 210C/gas 8.STEP 2Drizzle 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 3To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.STEP 4Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.STEP 5Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.STEP 6Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.STEP 7Serve immediately. You can now cool them and freeze for up to 1 month.
