Yorkshire puddings

Makes 6 large yorkshire puddings

Ingredients:

110g Yorkshire pudding flour

3 large eggs

120g semi skimmed milk

-Whisk together the Yorkshire pudding flour and eggs, until smooth.

-Add the milk and whisk again until smooth.

-Rest the batter in the fridge for a minimum of 1 hour or overnight if desired.

-Preheat oven to 210/200C fan

-Pour a small amount of oil into muffin or pudding tray and preheat in the oven for 10 minutes.

-Whisk the rested batter, then pour into tins to 2/3rds full.

-Place trays into oven and bake for 15-20 minutes until well risen, golden brown and fully baked.

You can also use this recipe for 9 smaller yorkshire puddings or 1 large toad in the hole.