Make-ahead parmesan Yorkshire puddings

• sunflower oil↗

  for the tin

• plain flour↗260g g
• eggs↗6
• whole milk↗300ml ml
• parmesan↗50g g

  or vegetarian alternative, finely grated

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 8. 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. 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. 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.

4. 4

   Turn the oven down to 200C/180C fan/gas 6. Sprinkle the yorkshires with the parmesan and cook for a further 5 mins, or 10-15 mins from chilled.