Pre-heat the oven to 220°C/200°C fan
Add ½tsp olive oil to each hole in a 6-hole muffin tin and place into the hot oven
Add 70g of plain flour and 2 eggs to a large bowl and mix thoroughly
Gradually add 100ml milk, ensuring that each part is fully incorporated into the mixture before adding more
Season with salt (I use ½tsp)
Leave to rest until ready to cook (optional)
Remove the hot oil from the oven and carefully pour in the batter, evenly distributing it between the 6 holes
Cook for 20-25 minutes until the yorkshire puddings are puffed up and crisp.
Remove from the oven and serve immediately
The Yorkshire pudding batter can be used immediately or kept for several hours in the fridge until ready to cook.
To get your Yorkshire puddings even bigger I’d recommend using a ceramic muffin dish to cook them in.
Calories: 94kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 28mg | Potassium: 54mg | Vitamin A: 105IU | Calcium: 29mg | Iron: 0.8mg
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.