Simple Yorkshire puddings
These light, buttery delights are perfect for soaking up leftover gravy at Sunday roast dinner
SERVES
8
PEOPLE
PREP TIME
75
MINUTES
COOKING TIME
20
MINUTES
Ingredients
140g plain flour, sieved
4 eggs, lightly beaten
200ml milk
10g butter, meltedÂ
pinch of sea salt
drizzle of rapeseed oil to coat the tin
Method
Place the sieved flour into a large bowl and make a well in the centre. Add the eggs into the well and with a whisk start to combine them. Slowly add half of the milk as you whisk.
Whisk in the rest of the milk, the melted butter and the pinch of salt until everything is well combined and a smooth batter is formed. Pour it into jug and leave it rest for at least a half an hour.
Preheat your oven to 220 degrees.
Coat the holes in the bun tin evenly with the oil. Heat the tin until hot, remove it from the oven and pour the batter into the tin until each hole is half full.
Bake for about 20 minutes until golden and puffed up. Serve warm with lots of gravy.
