Traditional Yorkshire Puddings

A classic British side dish featuring light, airy, and crisp puffed batter puddings. Baked in hot oil until dramatically tall and golden brown, making them the ultimate accompaniment for Sunday roasts and savory gravy.

Ingredients

• 140g plain flour
• 4 large eggs
• 200ml milk
• 2 tbsp sunflower oil (for tins)
• Pinch of salt and black pepper (optional)

Directions

1. Preheat oven to 230°C (gas mark 8).
2. Drizzle a small splash of sunflower oil into each well of a 24-slot muffin or cupcake tin and place in the oven to heat until shimmering hot.
3. Pour the flour into a large mixing bowl.
4. Whisk the eggs in a separate bowl, then add them to the flour.
5. Gradually add the milk in small amounts, whisking constantly after each addition until a completely smooth, lump-free batter forms, then season with salt and black pepper if desired.
6. Transfer the batter into a measuring jug for easy pouring.
7. Carefully pour the batter evenly into the hot muffin tin slots.
8. Bake undisturbed in the oven for 20 minutes without opening the oven door until the puddings have puffed up high and turned deep golden brown.
9. Serve hot immediately.