Yorkshire puddings are so easy and cheap to make! This recipe will make enough for 9 small ones, just double to make more! A big batch is delicious poured over sausages for toad-in-the-hole too!
70g plain flour (I use gluten-free and it works as normal!)
Preheat the oven to 220°C / Fan 200°C / Gas 7.
Grease a muffin tin with oil then put it into the oven to heat the oil whilst you make the batter. For the batter, simply combine the flour, eggs and milk in a jug and whisk until smooth – it’s as easy as that!
Season with salt and pepper if you wish, then pour the batter equally between the holes in the muffin tin (around 9). Place the tin back into the oven and cook for around 20 minutes until browned.
These can be cooled and frozen for a month if you wish – just heat through next time!