Yorkshire Puddings

Ingredients

• 1 1/4 cupsall-purpose flour
• 4eggs
• 3/4 cupmilk
• sunflower oil, drizzle to grease pans
• salt
• black pepper

Method

1. 1

   Heat the oven to 450°F/400°F fan/gas 8.

2. 2

   Put a drizzle of sunflower oil into each hole of two 4-hole Yorkshire pudding pans, or two 12-hole non-stick muffin tins, and slide them into the oven to get properly hot.

3. 3

   Tip the flour into a bowl and beat the eggs into it until the mixture is smooth and thick.

4. 4

   Pour the milk in gradually, beating the whole time, until the batter is thin and completely free of lumps. Season it with salt and pepper.

5. 5

   Transfer the batter to a pitcher. Take the hot pans out of the oven and pour the batter into the holes quickly and evenly, filling each about halfway.

6. 6

   Return the pans to the oven and leave them alone for 20–25 minutes, until the puddings have climbed the sides and browned.

7. 7

   Serve them straight away, or let them cool completely and freeze for up to a month.