Yorkshire Puddings

1. step 1
2. Heat oven to 230C/fan 210C/gas 8.
3. step 2
4. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
5. step 3
6. To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
7. step 4
8. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
9. step 5
10. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
11. step 6
12. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
    20–25 minutes
13. step 7
14. Serve immediately. You can now cool them and freeze for up to 1 month.

Cooking notes

Scaling works best when you weigh ingredients rather than measure by volume — small differences in packing can compound at higher multipliers.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.