I am new to the whole Yorkshire Pudding thing, partly because I was a bit intimidated by the idea of having to bake something light, airy and crispy (and I’m no baker). I shouldn’t have worried – these are so easy to make and pretty much fool proof. Best tip came from my friend Pam who said she mixes hers up ahead of time in the blender and just keeps whizzing the batter up every 20 minutes or so while she’s preparing the rest of the meal. I used a stick blender with a whisk attachment.

I usually play around a bit with recipes I find online, but this one by Mary Berry is perfect. And why mess with perfection? The BBC recipe link comes with a video too.

Mary Berry’s Yorkshire Pudding

Ingredients and instructions below…

100 grams flour
¼ tsp salt
3 large free-range eggs
225 ml milk
4 tbsp sunflower oil

Preheat the oven to 220C/200C Fan

Mix the flour and salt together in a bowl and make a well in the centre. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk. This can be done with a wooden spoon or whisk, but is easier with an electric hand-held whisk. Pour the mixture into a jug.

Measure a teaspoon of oil into each cup of a 12-cup muffin tray. Transfer to the oven for 5 minutes, or until the oil is piping hot.

Carefully remove from the oven and pour the batter equally between the muffin cups. Return the batter quickly to the oven and cook for 20–25 minutes – no peeking! – until golden-brown and well-risen. Serve immediately.

Tip! The batter can be made up to two hours ahead, just keep whisking it up every 20 minutes or so. . It is very important to get the oil piping hot. As soon as the batter is poured in it will set and start to cook giving you crisp well-risen puds.