Yorkshire Puddings

Instructions

1. 1

   Heat oven to 230C/fan 210C/gas 8.

2. 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. 3

   To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.

4. 4

   Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.

5. 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. 6

   Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.

7. 7

   Serve immediately. You can now cool them and freeze for up to 1 month.

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