- 150g plain flour
- 4 eggs
- 250ml full cream milk
- Sea salt
- 4 tbsp olive or rapeseed oil
- Measuring jug
- 12-hole muffin tin or small roasting tin
Sift the flour into a bowl with a pinch of salt. Crack in the eggs and whisk together till smooth. Slowly pour in 250ml milk, whisking constantly, till smooth. Pour the mix into a jug and set aside for at least 30 mins-1 hr.
Preheat your oven to 200°C/ Fan 180°C/Gas 6. Divide 4 tbsp oil between 8 holes of a deep 12-hole muffin tin. Pop the tin into the oven for 10-15 mins to heat the oil.
Take the warm tin out of the oven. Pour the batter into the 8 holes. Slide the tin back into the oven and bake for 25-30 mins, till the Yorkshire puddings are risen and golden, then serve.
No muffin tin?
You can also use a shallow 12-hole fairy cake tin or a small roasting tin instead. If you’re using the fairy cake tin, just follow the recipe above but make 12 smaller Yorkies. To use a roasting tin, add the oil, heat it up then pour in all the batter and bake.