Seafood Recipes

Best Yorkshire puddings

The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!

Ingredients

• 140g plain flour (this is about 200ml/7fl oz)
• 4 eggs (200ml/7fl oz)
• 200ml milk
• sunflower oil, for cooking

Directions

• 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.