Yorkshire Puddings
Ingredients
- 140g Flour
- 4 Egg
- 200ml Milk
- Drizzle Sunflower Oil
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 287kcalCalories
- 5.1gProtein
- 12.0gFat
- 39.0gCarbohydrates
- 1.7gSugars
- 1.2gFiber
- 0.62gSalt
Instructions
step 1
Heat oven to 230C/fan 210C/gas 8.
step 2
Drizzle 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.
step 3
To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
step 4
Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
step 5
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
step 6
Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
step 7
Serve immediately. You can now cool them and freeze for up to 1 month.
