Recipe: Yorkshire Pudding

In my family, we absolutely love Yorkshire pudding! My cousins and I, when we were younger, came up with a silly theory that it was because we're Yorkshire. By the way, I've never been to Yorkshire, believe it or not. Anyways, here's a recipe for my beloved Yorkshire pudding:

Ingredients

140g plain flour or all-purpose flour (this is about 200ml/7fl oz)

4 eggs (200ml/7fl oz)

200ml milk

sunflower oil, butter or vegetable oil, for cooking

1 1/2 teaspoons sugar (optional)

1/8 teaspoon salt (optional)

Preparation method

Heat oven to 230C. Drizzle a little sunflower/vegetable oil (or cubes of butter) 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.

To make the batter, pour 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. You could use a mixer at medium speed if you don't want to mix the ingredients manually.

Season with salt and sugar and mix.

Pour the batter into a jug

Remove the hot tins from the oven.

Pour the batter into the holes carefully and in equal quantities.

Place the tins back in the oven and leave undisturbed for 5-10 mins then reduce the heat to about 175C still leaving the tins undisturbed until the puddings have puffed up and are golden.

Serve immediately.

Thanks for reading!

If you try out this recipe, please let me know what you think about it.