Giant Yorkshire Pudding
Perfect for your Sunday roast or why not load it up, fold it up, roll it up and have yourself a Yorkshire Pudding Wrap.
We will let you decide on the filling
8 tsp vegetable oil
225g plain flour
6 medium free-range eggs, beaten
300ml semi-skimmed milk
- Preheat the oven to 220ºC/gas mark 7. Add 2 tsp oil to each of 4 x 18½cm sandwich cake tins and put them in the oven to heat up.
- Meanwhile, sift the flour into a large bowl and make a well in the centre. Beat in the eggs until smooth, then gradually add the milk, beating until the mixture is smooth and free of lumps.
- Pour the batter into a jug. Remove the hot cake tins from the oven and carefully pour a quarter of the batter into each tin. Bake for 20 minutes, or until the puddings are well risen and golden in colour.
- Fill the Yorkshires with your roast dinner and gravy, and serve immediately.