Traditionally served as part of a roast beef dinner, but could also be served filled with stew. For a perfect delicious canapé, make small Yorkshire puddings and fill with sliced beef steak topped with horseradish sauce.
Preheat the oven to 200°C (fan 180°C, gas mark 6).
Sift the flour into a bowl, add the eggs and stir until completely combined.
Plain white flour (we use Allinson's)
Egg(s) (free range)
Add the milk slowly and whisk to form a batter. Cover the bowl with a clean tea towel and leave to rest for 30 minutes.
Put a little oil into each hole of a Yorkshire pudding tin. Put the tin on a baking sheet in the oven and heat for 5 minutes until the oil is smoking hot.
Oil (for the tin)
Remove from the oven and immediately spoon the batter into the tin. You should hear a sizzling sound. Bake for 15 minutes until puffed and golden.
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