Ingredients

• 4 RSPCA Assured eggs
• 140g plain flour
• 200ml RSPCA Assured milk

Tips

• Make sure you don't open the oven while the puds are cooking as they will deflate!
• If you don't have time on the day, cook your puds the day before and store them in the freezer - not the fridge.

Cooking Method

Step 1: Take a muffin baking tin and line it with vegetable oil, be a little generous with your quantities and leave a small pool of oil in each muffin section. Don’t use olive oil as it will smoke too much when it's in the oven.

Step 2: Place the muffin tin in a preheated fan oven (220 - 230°C depending on your oven) while you make the Yorkshire pudding mixture.

Step 3: Whisk the eggs and sifted flour in a bowl and gradually add the milk in stages while you continue whisking.

Step 4: Remove the muffin tin from the oven with oven gloves and use a ladle to drop the Yorkshire pudding mix into each section - do this slowly and carefully to avoid spattering yourself and the kitchen surface with hot oil.

Step 5: Place the tin in the oven for 20 - 25 minutes or until the Yorkshire puddings have well and truly risen - a good tip is to not place them too high in the oven or too close to the top shelf as they can get very big!