Pep­pered beefy York­shire pud­dings

BBC Good Food - - Inside -

Beef and cracked pep­per are old friends, so I’ve re­united them by pep­per­ing up my fool­proof Yorkies.

SERVES 8 PREP 10 mins COOK 25 mins EASY

140g plain flour

1 tsp cracked black pep­per ¼ beef stock cube, crum­bled 4 eggs

200ml milk sun­flower oil, for the muf­fin tin

1 To make the bat­ter, tip the flour into a bowl with the pep­per and crum­bled stock cube. Beat in the eggs un­til smooth. Grad­u­ally add the milk, beat­ing con­stantly un­til the mix­ture is lump-free. Sea­son with a lit­tle salt. Pour the bat­ter into a jug. The bat­ter is now ready to use

or it can sit for up to 12 hrs in the fridge.

2 Heat oven to 220C/fan 200C/ gas 7. Driz­zle a lit­tle sun­flower oil evenly into a 12-hole non-stick muf­fin tin and put in the oven to heat through. Re­move the hot tin from the oven. Care­fully and evenly pour the bat­ter into the holes. Put the tin back in the oven and leave undis­turbed for 20-25 mins un­til the pud­dings have puffed up and browned. Serve im­me­di­ately or cool to re­heat later. Will freeze for up to one month.

PER SERV­ING 130 kcals • fat 5g • sat­u­rates 1g • carbs 15g • su­gars 1g • fi­bre 1g • pro­tein 6g • salt 0.3g

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