Yorkshire Pudding

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    Learn how to make Yorkshire puddings with our step by step guide for the perfect Yorkshire puddings, the perfect accompaniment to any Sunday roast! The secret to getting gloriously puffed-up Yorkshire's is to have the fat sizzling hot – and don't open the oven door!

    • 40g plain flour (this is about 200ml/7fl oz)
    • 4 eggs (200ml/7fl oz)
    • 200ml milk
    • sunflower oil, for cooking
    How to make Yorkshire puddings.
    1. Heat oven to 230C/fan 210C/gas 8. 
    2. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
    3. To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. 
    4. Season with salt and pepper. 
    5. Pour the batter into a jug, then remove the hot tins from the oven. 
    6. Carefully and evenly pour the batter into the holes. 
    7. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. 
    8. Serve immediately. 
    9. You can now cool them and freeze for up to 1 month.

    Recipe from Good Food magazine, February 2009
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