Method
- step 1Heat oven to 230C/fan 210C/gas 8.
- step 2Drizzle 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 3To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
- step 4Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
- step 5Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
- step 6Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
- step 7Serve immediately. You can now cool them and freeze for up to 1 month.
Ingredients
- 140g plain flour(this is about 200ml/7fl oz)
- 4 eggs(200ml/7fl oz)
- 200ml milk
- sunflower oilfor cooking
Nutrition
Nutrition: per pud (8 large puds)
- kcal176
- fat10.09g
- saturates2g
- carbs15g
- sugars1glow
- fibre0.7g
- protein6g
- salt0.15g