Classic Yorkshire Puddings

1. Make the batter: Sift the flour and a generous pinch of salt into a large bowl. Make a well in the centre and crack in the eggs. Whisk the eggs into the flour, gradually drawing it in from the sides.

2. Slowly pour in the milk, whisking constantly until you have a smooth, lump-free batter with the consistency of single cream. Don't overwork it once smooth.

3. Rest the batter: Leave the batter to rest at room temperature for at least 30 minutes — this relaxes the gluten and gives a better rise. You can rest it for up to an hour.

4. Preheat the oven to 230°C (450°F). Add about a teaspoon of vegetable oil into each hole of a 12-hole muffin tin (or divide between a 4-hole Yorkshire pudding tin for larger puds).

5. Place the tin in the hot oven for 10–12 minutes until the oil is smoking hot. This step is critical — do not skip it.

6. Working quickly, pour the batter evenly into each hole, filling each about two-thirds full. The batter should sizzle dramatically as it hits the oil.

7. Return the tin to the oven immediately and bake for 20–25 minutes. Do not open the oven door during cooking — this will cause them to collapse.

8. The puddings are ready when they are deeply golden, crisp on the outside, and have puffed up dramatically. Serve immediately alongside roast beef and gravy.