Traditional Yorkshire Puddings

Recipe from BBC GoodFood

Make and serve these fluffy Yorkshire puddings with your Pendle Beef Sunday dinner!

Ingredients

  • 140g Plain Flour
  • 4 Eggs
  • 200ml Milk
  • Sunflower Oil (for cooking)
 

Method

  1. Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil 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.
  2. To make the batter, tip 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. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.
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