140 g plain flour

4 eggs

200 ml milk

olive oil

Heat oven to 230C/fan 210C/gas 8.

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.

To make the batter, tip 140g plain flour into a jug and beat in 4 eggs until smooth.

Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.

Pour the batter evenly into the holes of the tin.

Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.

Serve immediately.