Nothing marks the start of autumn like a Sunday roast, which brings me to this week's recipe. It's super simple, but a roast just isn't a roast without Yorkshire puddings. The key is the oil: the oven has to be hot, the oil has to be hot, and you cannot open the oven door until they're done! Make loads and then you can have them with jam afterwards. We rarely have any left though!
The Best Yorkshire Puddings
Makes 8 large or up to 24 small
Ingredients
140g plain flour
4 eggs
200ml milk
Salt and pepper
Sunflower oil
Method
Preheat your oven up to 230C (210C fan, gas 8).
Add a little sunflower oil to each hole of a Yorkshire pudding tray, and put them in the oven for around 15 minutes.
Meanwhile, put the flour in a jug and whisk in the eggs until you have a smooth paste.
Slowly pour in the milk, whisking as you go, until the batter is completely smooth with no lumps. Season with salt and pepper.
Once the oil is hot, carefully take the tins out and quickly divide the batter between the holes.
Get them straight back in the oven and leave them alone for 20 to 25 minutes, until they're tall, puffed and golden.
