Heat oven to 230C/fan 210C/gas 8.
Pour a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
To make the batter, tip 140g plain flour into a bowl add the salt and beat in four eggs until smooth.
Gradually add 200ml milk and carry on beating until the mix is completely lump-free.
Leave batter to settle for 10 to 15 minutes
Pour the batter into a jug, then remove the hot tins from the oven.
Carefully and evenly pour the batter into the holes.
Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (131g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 130 (45%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 372.2mg||115 %|
|Sodium 727mg||25 %|
|Potassium 414.1mg||11 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 17.1g|
|Protein 18.9g||27 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 291
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