{
  "id": 593,
  "title": "Yorkshire Puddings",
  "author": null,
  "uploaded_by": null,
  "nationality": "British",
  "instructions": "step 1\r\nHeat oven to 230C/fan 210C/gas 8.\r\n\r\nstep 2\r\nDrizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.\r\n\r\nstep 3\r\nTo make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.\r\n\r\nstep 4\r\nGradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.\r\n\r\nstep 5\r\nPour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.\r\n\r\nstep 6\r\nPlace the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.\r\n\r\nstep 7\r\nServe immediately. You can now cool them and freeze for up to 1 month.",
  "cook_time": 0,
  "public_visibility": true,
  "image_url": "https://www.themealdb.com/images/media/meals/x5qz5k1761595900.jpg",
  "ingredients": [
    {
      "name": "Flour",
      "quantity": "140g"
    },
    {
      "name": "Egg",
      "quantity": "4"
    },
    {
      "name": "Milk",
      "quantity": "200ml"
    },
    {
      "name": "Sunflower Oil",
      "quantity": "Drizzle"
    }
  ]
}