Easy Yorkshire Pudding

Pre-heat the oven to 230C. Fill a muffin tray with a tsp of sunflower oil in each dent, and place in the oven straight away.

Sieve the flour with the seasoning and mustard from a height into a medium sized bowl.

Make a well in the centre and break the 2 eggs into the centre (No need to whisk before) add a wee drop of milk into the eggs and then with a electric mixer (for speed) or a whisk beat to make a smooth thick paste, add more milk a little at a time whilst whisking to eventually make the consistency of pouring cream. Make your own judgment.

Make sure the batter is smooth with no lumps. If there are then keeps mixing or break the puffs with a spoon and mix into the batter.

Make sure the muffin trays with sunflower oil are piping hot in the pre-heated oven. Then pour the batter into a pouring jug and pour into the muffin bases, the batter should sizzle on contact with the oil.

Bake in the oven for roughly 30 minutes or until the puddings are golden brown and risen. Do not bang or open the oven once they are in as you will ruin the mixture and they will not rise.

1) Use half Self raising flour and half Plain, My grandma swears by this method. Or you can use all self raising, however it can become just crisp and no substance.

) Make sure the oven is at temperature and the oil/fat is boiling hot. If the oil does not sizzle with contact with the batter then put it back in the oven for a few more minutes.

3)Do not bang or open the oven during the cooking time. Always use your oven window and light to check, like you would for a cake. It's the same principle. If you think it is looking almost ready and you want to have a peep, then open the oven door just a little and be quick, let the heat escape before peeking in mind, you will have burnt eyelashes or if wearing mascara they will stick together, trust me!

3) Put them on the top shelf and if cooking roast potatoes put them in first and when they start to look like they are colouring slowly, then place them on a lower shelf.

4) You can use sunflower oil, but my grandfather loved his made with lard. I find this method a bit heavy and can create a nasty after taste, so try goose fat. But i don't recommend you always cook with goose fat...

Also another thought, if you do like your yorkshires to be a little lighter then try just Four tbsp of flour and 1 egg. It wont be as rich in colour, but just as tastey.

And if all fails and they are stodgy then just get some good beef gravy, pour all over and just eat it! Yum!