The best Yorkshire Puddings to serve with a Sunday-cooked meal.
Beat together in a jug 3/4 cup cake flour,
2 large eggs,
salt, pepper and
125 ml full cream milk.
Place in fridge for ½ hour to chill.
Preheat the oven to 210°C.
Using a muffin pan pour a little oil into the bottom of each muffin case and heat for 5 mins in the oven, not too long, or else the oil will start smoking.
Remove and fill your muffin cases with the batter and bake for 12 mins.
Serve immediately with gravy.
Makes 12 Yorkshire Puddings. Prepared by Gail
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