Tom's Perfect Yorkshire Puddings

1. Start by making sure your oven door is clean enough to look through it! If it’s not – give it a good scrub and clean before you begin.

2. Crack the eggs into a medium mixing bowl, add the milk and gently whisk until combined.

3. Place the flour into a large mixing bowl. Add the egg mixture and whisk again until a thick batter has formed. Don’t worry too much if there are some lumps, it will all be ok.

4. Pour the mixture into a jug and cover the jug with clingfilm. Let is rest for a minimum of 4 hours or if you have the time, overnight in the fridge.

5. Meanwhile preheat the oven to 200C. Using a deep fill muffin tray, pour 1-2 tablespoons of vegetable oil into each hole. Place the tin into the preheated oven for 5-10 minutes to heat up.

6. When hot, carefully remove the muffin tin from the oven and place onto a stable surface. Pour the batter directly into the centre of each muffin hole and pour until each is half filled. Place back into the oven!

7. Now trust me on this and be brave! Do not be tempted to open that oven door, cause if you open it too early they will just sink! Allow them to cook for around 25 minutes. They will be well risen and golden brown all over.

8. Serve them alongside some delicious sausages and onion gravy!