Having seen quite a few flat and blackened Yorkshire puddings in my time it made me realise that the ones I make are actually rather good. They are always well risen, or giant sized you could say, crisp and golden in colour. Any leftovers are soon eaten too, whether with a delicious roast dinner or teamed with sausages and lashings of gravy, so I thought I should share my recipe.
4 medium eggs
130g plain flour
Pinch of salt
Preheat the oven to 180 degrees
Add a little oil into the 12 holes in your muffin tray so it covers the bottom of each
Place the tray in the oven to heat the oil
Mix together the eggs and milk, sift in the flour and add the salt
Continue to mix until smooth
Divide the mixture evenly between the 12 holes, the mixture should almost fill each
Cook for around 28 minutes
How do you make yours?
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