The mystery to getting gloriously puffed-up Yorkshire puddings is to have the fats scorching warm and do not open the oven door!

1.    Ingredients

• 140g undeniable flour (that is approximately 200ml/7fl oz)
• 4 eggs (200ml/7fl oz)
• 200ml milk
• Sunflower oil, for cooking

2.    Method

STEP 1

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

STEP 2

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.

STEP 3

To make the batter, tip 140g undeniable flour right into a bowl and beat in four eggs till smooth.

STEP 4

Gradually upload 200ml milk and keep on beating till the combination turn is absolutely lump-free. Season with salt and pepper.

STEP 5

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.

STEP 6

Place the tins again within side the oven and depart undisturbed for 20-25 minutes till the puddings have overvalued and browned.

STEP 7

Serve immediately. You can now cool them and freeze them for up to at least one month.