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The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot – and don't open the oven door! From BBC Good Food.


Servings

Makes 8 large puds or 24 small

Total time

25 minutes


Ingredients

  • 140 g plain flour (this is about 200ml/7fl oz)
  • 4 eggs (200ml/7fl oz)
  • 200 ml milk
  • sunflower oil, for cooking


Method

  1. Heat oven to 230C/fan 210C/gas 8.
  2. Drizzle 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.
  3. To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
  4. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. 
  5. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
  6. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
  7. Serve immediately. You can now cool them and freeze for up to 1 month.

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