Traditional Yorkshire Puddings

A heavy duty baking tray either use a round one or a 4 bun tray MethodPre-heat the oven to 220C and then turn down to 190C when you put the puddings inSieve the flour into a bowl then make a well in the centre of the flour and break the eggs into a mug or another bowl and pour them into the well. Add the salt and pepper.Mix the eggs with an electric whisk and as you beat them slowly incorporate the flour then add the milk until the batter is smooth. Spoon 2 tablespoons of oil or beef fat into the roasting tin and allow it to pre-heat in the oven. When the oil is very hot and smoking a little pour in the batter - if you are using a 4 bun tray pour in roughly 2 cm of batter – this will mean you may have some mixture left over but you can always do seconds!! 175g plain flour2 eggs280 ml milk 2 tbsp ground nut oil or beef drippingsalt and freshly milled black pepper A heavy duty baking tray either use a round one or a 4 bun tray MethodPre-heat the oven to 220C and then turn down to 190C when you put the puddings inSieve the flour into a bowl then make a well in the centre of the flour and break the eggs into a mug or another bowl and pour them into the well. Add the salt and pepper.Mix the eggs with an electric whisk and as you beat them slowly incorporate the flour then add the milk until the batter is smooth. Spoon 2 tablespoons of oil or beef fat into the roasting tin and allow it to pre-heat in the oven. When the oil is very hot and Se Serve