|Prep time||5 minutes|
|Cooking time||20 minutes|
This recipe usually comes out perfect – just get the oven as hot as you can and don't open it – and make sure the oil is hot before you start cooking!
This recipe makes enough for 12 large puddings – so you'll need to work in batches or use multiple tins.
- Large yorkshire pudding pan
- 140g plain flour
- 4 eggs
- 200ml milk
- vegetable oil for cooking
- Preheat the oven to as high a temperature as you can - 230℃ or so.
- Pour a little sunflower oil into each hole in a large yorkshire pudding tin – you're looking for it to be about 5mm deep depending on the size and depth of the tin. Pop it in the oven and allow it to heat up.
- Meanwhile, prepare the batter. Beat the eggs into the flour then add the milk, continuing to beat until you've got a smooth batter. Pour into a jug.
- Once the oil is up to temperature, remove the tin from the oven and pour the batter into the holes, distributing it evenly – remember, this recipe is for 12 puddings, so don't over-fill the holes!
- Place immediate back into the oven and leave to cook for about 20 minutes until puffy and brown. Remove and serve immediately.