Step 1

Preheat your oven to 220°C/200°C fan/425°F.

Step 2

Add just around a tsp of oil to each of the holes in the muffin tin.

Step 3

Place your tin in the oven for 10-15 minutes until the oil is super hot, basically spitting!

Step 4

Whilst your oil is heating, beat/whisk your 6 eggs into your cornflour in a big mixing bowl.

Step 5

Once thoroughly combined, gradually add your milk a little at a time. Mix together - I use a non-electric whisk for this but you could use a electric hand mixer if you like.

Step 6

Pour your Yorkshire pudding batter into a jug so it's easier to pour into each hole.

Step 7

Next you need to be quick! Remove your muffin tray from the oven and immediately fill each hole with your mixture until just under 3/4 full (for really big yorkies or under half full for more modest but equally epic yorkies!). They should sizzle a little. Be very quick here and get them back in the oven asap!

Step 8

Place back in the oven and bake for around 15–20 minutes until golden and risen. (NEVER open the oven door during their bake, this will ruin them!)

Step 9

Remove from your oven once cooked and serve up with a delicious roast dinner (lots of gravy!).

Step 10

Enjoy!