Yorkshire Pudding

Sunday dinner isn't Sunday dinner without a Yorkshire pudding! We used to buy ours already made to avoid the faff of making them whilst doing everything else but after discovering how easy they are to make and that they freeze well then there's no going back now!

Ingredients

makes 8

70g plain flour

2 free-range eggs

100 ml milk

salt

pepper

vegetable oil

Method

Heat the oven to 230C.  Using a muffin tin pour enough oil to cover the bottom of each cup and put in the oven for 10 minutes to heat up the oil.

Sieve the flour into a bowl. Add the two eggs and the milk and whisk well making sure there are no lumps left. Season with a little salt and pepper and pour into a jug.

Bring out the muffin tin and pour in a little of the batter into each hole. This amount should stretch to 8 standard muffin sized holes!

Put the tin back into the oven and leave to cook for 25 minutes.  Leave the oven door shut until they have finished cooking and are a golden brown.

Serve immediately.