Step 1: step 1

Step 2: Heat oven to 230C/fan 210C/gas 8.

Step 3: step 2

Step 4: 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.

Step 5: step 3

Step 6: To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.

Step 7: step 4

Step 8: Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.

Step 9: step 5

Step 10: Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.

Step 11: step 6

Step 12: Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.

Step 13: step 7

Step 14: Serve immediately. You can now cool them and freeze for up to 1 month.