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step 1
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Heat oven to 230C/fan 210C/gas 8.
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step 2
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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.
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step 3
6
To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
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step 4
8
Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
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step 5
10
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
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step 6
12
Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
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step 7
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Serve immediately. You can now cool them and freeze for up to 1 month.