Best Yorkshire puddings

• wheat flour↗140g g

  (approximately 200ml/7fl oz)

• eggs↗4

  (200ml/7fl oz)

• milk↗200ml ml
• sunflower oil↗

  for frying

Step-by-step instructions

1. 1

   Preheat the oven to 230°C (210°C convection) / gas mark 8.

2. 2

   Evenly spray a little sunflower oil into two Yorkshire pudding tins with 4 cavities or two muffin tins with 12 non‑stick cavities, and place them in the oven to heat.

3. 3

   To make the batter, place 140 g of wheat flour in a bowl and whisk with 4 eggs until smooth.

4. 4

   Gradually add 200 ml of milk and continue whisking until the mixture is free of lumps. Season with salt and pepper.

5. 5

   Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the cavities.

6. 6

   Return the tins to the oven and bake untouched for 20–25 minutes, until the puddings rise and turn golden.

7. 7

   Serve immediately. You may cool them and freeze for up to 1 month.