A quick edition to a Sunday roast

What is better than a fabulous roast dinner to finish off the weekend?

So this week why not make a little extra something, home-made yorkshire puddings. Make these and never dream of buying frozen ones again, they really are so easy and so tasty! 

This recipe is adapted from the BBC Good Food website 

This will make either 4 large yorkshire puddings of 8 small ones

2 eggs

70g plain flour

100ml milk

Sunflower oil

Ground pepper

Heat the oven to a hot 210 C and drizzles some sunflower oil into you yorkshire pudding tin for large puddings, or muffin tin for small yorkshires. Put the tins in the oven to warm to oil. 

Beat the two eggs in a bowl, add the flour and mix until smooth.

Add the milk gradually, mixing steadily and then season.

Take the hot tins out of the oven and then pour in the batter evenly. In order to get a good rise grind a little pepper into the centre of each pudding.

Immediately put in the oven and cook for approximately 15mins - don't be tempted to open the door.

Then take out of the oven and enjoy!