Perfect Yorkshire puddings

resting • 30 minutes

Special equipment • deep six-hole bun pan

Serves 6

1¼ cup all-purpose flour

sea salt

2 large eggs

1¼ cups whole milk

1–2 tbsp sunflower oil or corn oil

Method:

1 Preheat the oven to 425°F (220°C). Sift the flour into a mixing bowl, add a pinch of salt, and combine. Make a well in the center, then place the eggs and a little of the milk inside. Using a wooden spoon, stir the egg mixture, incorporating the flour a little at a time, gradually adding about half of the milk. When all the flour has been mixed in, add the remaining milk, and mix with a balloon whisk to ensure there are no lumps. Transfer to a large liquid measuring cup, pitcher, or bowl and refrigerate to rest for 30 minutes.

2 5 minutes before the batter is ready to use, add a little of the oil to each cup in the 6-hole pan, and put it in the oven for 5–8 minutes or until smoking hot. Remove the pan, give the batter a final stir, then divide the batter evenly among the 6 cups. Bake for 20–30 minutes or until puffed and golden.

Perfect Yorkshire puddings