Yorkshire Puddings

Serves makes 4-6 depending on size of muffin molds

Time 25 minutes

Ingredients

100g plain flour (½ cup)

2 large eggs

150ml whole milk

¼ tsp sea salt

2 tbsp beef dripping or vegetable oil

Method

Preheat your oven to 220°C (fan). Place a muffin tin or Yorkshire pudding tin with 4-6 holes in the oven to heat up.

In a mixing bowl, sift the plain flour and add the sea salt. Make a well in the centre and crack in the eggs. Gradually whisk in the milk, drawing in the flour from the edges until you have a smooth, lump-free batter. Set the batter aside to rest for at least 15-20 minutes.

Once the oven is hot, carefully add 1/2 teaspoon of beef dripping or vegetable oil to each hole of the hot muffin tin. Place the tin back in the oven for 5 minutes to heat the fat until it is smoking hot.

Remove the tin from the oven and quickly but carefully pour the batter evenly into each hole, filling them about two-thirds full. Return the tin to the oven and bake for 20-25 minutes without opening the oven door, until the Yorkshire puddings have risen and are golden brown.