Fantastic Yorkshire pudding recipe, a great accompaniment for any Sunday roast. This has be tried and test many times and is so yummy that I just wanted to share this with you all..
140g plain flour (this is about 200ml/7fl oz
4 egg (200ml/7fl oz
sunflower oil, for cooking
- Heat oven to 230c/fan 210c/gas 8.
- drizzle a little sunflower oil evenly into 2x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin (I use this one) place in the oven to heat through.
- to make the batter, tip 140g plain flour into a bowl and beat 4 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.
- remove the hot tin from the oven. Carefully and evenly pour the batter into the holes. Place the tin back into the oven and leave undisturbed (don’t open the door!) for 20-25mins until the puddings have puffed up and browned.
- Serve immediately or you can let them cool and freeze them for up to a month.