MAKES 8-10 YORKSHIRES | 5 MINUTES PREP | 20-25 MINUTES COOKING

  • 4 eggs
  • 200ml whole milk
  • 200g plain flour
  • salt
  • sunflower oil

Preheat your oven to 200°C. 

Start off by filling a muffin tin with a high burning oil e.g. vegetable oil. 
Each pocket of the tray should be about 1cm full with oil. Pop into the oven for 10-15 minutes to get nice and HOT! 

Whisk your eggs in a big bowl with a balloon whisk to get lots of air into your batter. Sieve in 200g of plain flour and whisk out the lumps. Add 200ml whole milk a little bit at a time until you have a smooth batter. You'll know it's the right consistency if it coats the back of a spoon. 

Season with salt and pour into a jug for quick and speedy pouring. 

Now it's time to be quick! Bring out your hot tray of oil (WARNING: VERY VERY HOT). Carefully pour your batter evenly into the hot oil and pop back into the oven.

Cook for 20-25 minutes until puffed, crispy and delicious. 

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