Yorkshire Puddings

140 g Plain Flour

4 Eggs

200 ml Milk

Sunflower Oil, for cooking

Heat oven to 210C.

Drizzle 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.

To make the batter, tip the plain flour into a bowl and beat in eggs until smooth.

Gradually add milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.

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

Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.

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