The traditional accompaniment to the classic Sunday roast dinner
- 3.5 oz plain flour
- 1/4 tsp Salt
- 3 ea Eggs - large
- 8 fl oz whole milk
- 4 tbsp sunflower oil
- Preheat the oven to 425ºF
- Mix the flour and salt together in a bowl and make a well in the center. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk. This is best done with an electric hand-held whisk. Pour the mixture into a jug.
- Measure a teaspoon of oil into each hole of a 12-bun/muffin tin. Place in the oven for 5 minutes, or until the oil is piping hot.
- Carefully remove from the muffin tin from the oven. Caution, it will be extremely hot. Pour the batter equally between the holes or the tin. Return the batter quickly to the oven and cook for 20–25 minutes or until golden-brown and well-risen. Serve immediately.
Recipe adapted from Mary Berry's Yorkshire pudding recipe
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