Parmesan Yorkshire Puddings
Sunflower oil, for the tin
260g plain flour
330mL Ashgrove Full Cream milk
50g Ashgrove Parmesan, finely grated
1. Heat the oven to 220°C (200°C fan forced). Drizzle a little oil into the holes of a six-hole Yorkshire pudding tin, or six-to-eight holes of a 12-hole muffin tin. Put in the oven to get the oil hot.
2. Tip the flour into a bowl, season with salt and pepper, make a well in the centre, then crack in the eggs. Whisk until smooth, gradually adding the milk. Transfer to a jug.
3. Slide the tray halfway out of the oven and divide the batter between the holes. Bake undisturbed for 25 mins or until puffed and golden. Leave to cool on a wire rack. Will keep in the fridge for up to two days or frozen for up to three months.
When ready to serve...
Heat oven to 200°C (180°C fan forced). Sprinkle the Yorkshire puddings with the parmesan and cook for a further 5 mins, or 10-15 mins from chilled.