Yorkshire Puddings

115g strong plain flour, sieved
 
2 free range eggs, beaten
 
300ml milk
 
Pinch of salt
 
Black pepper
 
Oil or beef

Serves 12
1. Sift the flour into a bowl, make a well in the centre and pour in the eggs and half of the milk, whisk until all are incorporated then whisk in the remaining milk, the batter should resemble the consistency of single cream.

2. Place into a jug and leave to stand until you are ready to use it.

3. Heat a little fat in a 12-hole muffin tin in the centre of the roasting oven (or oven on R8 setting), until very hot.

4. Whisk the Yorkshire pudding batter again then pour it into the hot fat. Return to the roasting oven (or oven on R8 setting) on the third or fourth set of runners down and cook for about 20 minutes or until risen and golden.

If you prefer these can be made in the morning then reheated for a few minutes in the roasting oven.