The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot and don't open the oven door!
Prep:5 mins Cook:20 mins
Nutrition per serving
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140g plain flour (this is about 200ml/7fl oz)
4 eggs (200ml/7fl oz)
sunflower oil, for cooking
Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire
pudding tins or a 12-hole non-stick muffin
tin and place in the oven to heat through.
To make the batter, tip 140g plain flour into a bowl and beat in four 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.