1. Preheat the oil

    Preheat the oven to gas 7, 220℃, fan 200℃. Pour 2 tsp of rapeseed or sunflower oil into each hole of 2 x 6-hole muffin tins (or a 12-hole muffin tin). Put in the oven for 15 mins.

  2. Whisk the eggs

    While the tins are heating up prepare the Yorkshire pudding batter. Crack 2 eggs into a large bowl. Beat the eggs well with a balloon whisk. Measure 225ml semi-skimmed milk into a jug.

  3. Add the flour

    Mix ¼ tsp of salt with 115g plain flour then add to the bowl 2 spoonfuls at a time, adding 2 tbsp of the milk with the final batch of flour. Whisk until smooth and thick.

  4. Pour in the milk

    Slowly start to pour the rest of the milk into the mixture, just a little at a time at first, beating well as you go to make a smooth batter. Transfer the batter to a jug.

  5. Fill the tins

    When the fat in the tins (or tin) is very hot, carefully remove from the oven and pour in the batter to half-fill each hole. The fat should sizzle as you pour the batter in.

  6. Bake

    Bake for 15-20 mins until the Yorkshire puddings are well risen, golden (don't open the oven door mid-cooking). Serve them as quickly as you can, while they are still tall and puffy.

    pudding stage 6 (h)Calories 238 (12%), sugar 4g (5%), fat 8g (11%), saturates 2g (12%), salt 0.6g (9%), based on 3 servings.

  7. Ingredients

    We've prepared a simple shopping list so you can easily get all you need to make this Sunday roast favourite. Be sure to note down the ingredients or take a screenshot before heading to the shops.

    2 tsp rapeseed or sunflower oil
    2 eggs
    225ml semi-skimmed milk
    ¼ tsp salt
    115g plain flour