Perfect Yorkshire puddings

1. Preheat the oven to 200°C

2. Sieve the flour and a pinch of salt into a bowl. Make a well in the centre, pour in the eggs and milk and stir to form a thick, smooth batter then cover and chill in the fridge for 30 minutes.

3. Pour 1 tsp each of oil into each of the holes of a 12-hole muffin tin and place in the oven for 5 minutes.

4. Check to see if the oil is hot enough – it should sizzle as the batter is poured in. Pour the batter equally between the 12 holes and bake the puddings for 20-25 minutes or until golden and well risen.

5. To get really crisp Yorkshire Puddings, 5 minutes from the end of cooking, open the oven door to let the steam out.

Top Tip

You can let the Yorkshire Puddings cool down and freeze them for up to 1 month.

Did you know?

• When wheat flour came into common use for making cakes and puddings in Britain, frugal northern cooks used the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted.

• "A dripping pudding" recipe (later named "The Yorkshire Pudding") was first published in the book The Whole Duty of a Woman in 1737.

• According to The Royal Society of Chemistry, "A Yorkshire pudding isn't a Yorkshire pudding if it is less than four inches tall".

• British Yorkshire Pudding Day is the first Sunday of February each year (some say the new Valentines Day).

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