I had never tried making Yorkshire Puddings until last month. Yes, I know, i’ve led an extremely sheltered life. I am amazed to say that they turned out perfectly! No, I’m not boasting, my scarey taste tester, Dave confirmed it!
Here is the recipe, with a few tips too. Enjoy!
Makes 4 Large Puddings
70g plain flour
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 the plain flour into a bowl, in a separate bowl beat two eggs, then add in the milk and beat until smooth. Add to flour and mix until 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 15.Then for the last 5 minutes, turn the oven down to 175 C and wait until the puddings have puffed up and browned. Serve immediately.