Step 2

Put a drizzle of sunflower oil into each hole of two 4-hole Yorkshire pudding pans, or two 12-hole non-stick muffin tins, and slide them into the oven to get properly hot.

Step 3

Tip the flour into a bowl and beat the eggs into it until the mixture is smooth and thick.

Step 4

Pour the milk in gradually, beating the whole time, until the batter is thin and completely free of lumps. Season it with salt and pepper.

Step 5

Transfer the batter to a pitcher. Take the hot pans out of the oven and pour the batter into the holes quickly and evenly, filling each about halfway.

Step 6

Return the pans to the oven and leave them alone for 20–25 minutes, until the puddings have climbed the sides and browned.

Step 7

Serve them straight away, or let them cool completely and freeze for up to a month.