Yorkshire Puddings

Method7 steps · about 35 min

1. 1

   Step 1: Heat the oven to 230°C/210°C fan/gas 8.

2. 2

   Step 2: Put a little sunflower oil in each hole of either two four-hole Yorkshire pudding tins or two twelve-hole non-stick muffin tins. Place them in the oven until hot.

   Uses Sunflower oil, a little for coating the tin holes

3. 3

   Step 3: Beat the four eggs into the plain flour (140 g) until smooth.

   Uses 140 g plain flour · 4 eggs

4. 4

   Step 4: Gradually beat in the 200 ml milk until the batter is lump-free. Season with salt and black pepper.

   Uses Smooth flour-and-egg mixture · 200 ml milk · Salt, as needed to season the batter · Black pepper, as needed to season the batter

5. 5

   Step 5: Transfer the batter to a jug. Carefully take out the hot tins and divide the batter evenly among the selected tin holes.

   Uses Complete seasoned Yorkshire pudding batter · Hot tins coated with sunflower oil

6. 6

   Step 6: Return the tins to the oven and bake undisturbed for 20–25 minutes, until the puddings are puffed and golden brown.

   Bake puddings · 25 minUses Portioned batter in the hot oiled tins

7. 7

   Step 7: Serve immediately. The source alternative is to cool the cooked puddings and freeze for up to one month.

   Uses Finished puffed Yorkshire puddings