Who doesn’t love a delicious Yorkshire pudding alongside a Sunday roast? Yorkshire puddings have been around since the 1700s, and for good reason!
These fluffy, savoury puddings can really top off a great roast.
Ditch the frozen Yorkshires and whip up your own from scratch with just four ingredients.
If you need to feed the whole family, this recipe makes eight large puds or 24 small puddings.
Express.co.uk reveals the easiest method to make Yorkshire puddings, according to BBC Good Food.
- 140g plain flour (this is about 200ml/7fl oz)
- 4 eggs (200ml/7fl oz)
- 200ml milk
- sunflower oil, for cooking
Heat oven to 230C/fan 210C/gas 8.
Drizzle a little sunflower oil evenly into two four-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
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 to 25 mins until the puddings have puffed up and browned.
Serve immediately. You can now cool them and freeze them for up to one month.