The mystery to getting gloriously puffed-up Yorkshire puddings is to have the fats scorching warm and do not open the oven door!
- 140g undeniable flour (that is approximately 200ml/7fl oz)
- 4 eggs (200ml/7fl oz)
- 200ml milk
- Sunflower oil, for cooking
Heat oven to 230C/fan 210C/gas 8.
Drizzle a bit sunflower oil lightly into four-hollow Yorkshire pudding tins or 12-hollow non-stick muffin tins and area within side the oven to warmth through.
To make the batter, tip 140g undeniable flour right into a bowl and beat in four eggs till smooth.
Gradually upload 200ml milk and keep on beating till the combination turn is absolutely lump-free. Season with salt and pepper.
Pour the batter right into a jug, then take away the recent tins from the oven. Carefully and lightly pour the batter into the holes.
Place the tins again within side the oven and depart undisturbed for 20-25 minutes till the puddings have overvalued and browned.
Serve immediately. You can now cool them and freeze them for up to at least one month.