Yorkshire Puddings
73 min · Serves 2 · By TheMealDB Import
- British
- Miscellaneous
- Dinner
- Budget
- Dessert
British, Miscellaneous
Adapted from bbcgoodfood.com
Ingredients
For 2 servings
- 140 gFlour
- 4 Egg
- 200 mlMilk
- 1 DrizzleSunflower Oil
Method
Prep 11 min · Cook 62 min
- 1Heat oven to 230C/fan 210C/gas 8.
- 2Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
- 3To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
- 4Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
- 5Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
- 6Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
- 7Serve immediately. You can now cool them and freeze for up to 1 month.