INGREDIENTS

115g (3/4 cup) flour
1/2 tsp salt
1 egg, lightly whisked
250ml (1 cup) milk
2 tbs vegetable oil

Serves 8

METHODS

Place the flour and salt in a bowl. Whisk together the egg and milk in a jug. Add to the flour mixture and whisk until smooth. Cover and set aside for 30 minutes to rest. Preheat oven to 240°C

Divide the oil among your non-stick muffin pans. Place the prepared muffin pan in the oven for 5 minutes or until the oil is just smoking. Working quickly, pour the pudding batter evenly among the muffin pans. Cook in oven for 15 minutes or until puddings are puffed and golden.

TIP: Remember, use plain flour to make your pudding. Never use self-raising flour, or any kind of baking powder, it will turn your Yorkshire pudding flat and soggy! Make sure to heat your tins so that the oil is smoking before the batter is added. You want the batter to sizzle as you pour it into the tin. This will guarantee well risen Yorkshire puddings with crispy outers.