Ingredients
140 g flour
¼ tsp SIDS CRAZY SALT
4 eggs
200 ml standard milk
rice bran oil for cooking
Directions
Heat oven to 230oC/fan or 210oC. Drizzle a little 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 flour into a bowl and beat in eggs until smooth. Gradually add milk and carry on beating until the mix is completely lump-free. Season with SIDS CRAZY SALT. 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 minutes until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.
