Method
1. Heat oven to 230C/fan 210C/gas 8. Drizzle a little 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 the flour into a bowl and beat in the eggs until smooth. Gradually add the 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.
Notes:
The oil needs to be really hot to get them the edges to puff up properly
