Yorkshire puddings

The is the ONLY Yorkshire pudding recipe that has ever worked for me! I found it on BBC Good Food a while ago to my great relief as not being able to make a decent Yorkshire is somewhat of an embarrassment for a ‘proper’ Yorkshire lass.

Ingredients

Makes 12 muffin cases or 8 pudding sized

• 140g plain flour

• 4 eggs

• 200ml milk

• sunflower oil, for cooking

Method

• Set the oven to 230°c fan.

• Drizzle the oil into the tins, making sure there is enough to just cover the bottom of each mould. Place in the oven for 5-10 minutes to get very hot.

• Make the batter by measuring the flour into a large bowl, add the eggs and whisk to a thick paste. I use a mixer to save my arm going dead.

• Add the milk gradually and mix until smooth.

• Pour into the tins and place in the oven for 20-25 minutes.

  Tip

• Once they’re cooked, you can freeze them for a month