This quick recipe makes 12 delicious, fluffy Yorkshire puddings; the perfect accompaniment to a roast dinner.
I use a 12 section cake tin which is often too many if I'm cooking a roast dinner for just a few people, so I freeze any left overs. The frozen puddings can be defrosted at room temperature for 30 minutes and then placed in with your potatoes for 5 minutes before serving up. Alternatively, you can heat them in the microwave for about 30 seconds, or until hot.
My 13 month old son also loves these as a little snack.
Delicious and irresistible
Preparation Time: 5 minutes (batter can be made in advance of cooking, covered and stored in a cool place)
Cooking Time: 30 minutes
Makes: 12 puddings
Ingredients 3oz plain flour
7fl oz milk
Pinch of salt and pepper
Place the flour, salt, pepper and eggs in a bowl and mix with a fork into a thick paste.
Slowly add the milk, whisking to make a smooth, airy batter.
Heat the oven to 160C.
Cover the base of each section of the cake tin with olive oil.
It looks like a lot of oil but it really stops them sticking to the pan
Place the tin in oven and heat oil for a few minutes until nice and hot.
Pour the batter evenly into each section of the tin and put in the oven.
Cook for 30 minutes, trying to avoid opening the oven door as this can stop the puddings rising and losing some of their doughiness.