Step 1

Place the flour in a jug and make a well in the centre.

Step 2

Add the eggs and stir together with a balloon whisk, bringing the flour into the centre with the eggs bit-by-bit.

Step 3

Add in the milk and stir again with the whisk until combined. It’s fine if it’s a little bit lumpy.

Step 4

Place the jug in the fridge for at least 30 minutes (up to overnight) to chill. This is important to allow the flour granules to swell (also, cold batter hitting a very hot pan should result in a good rise).

Step 5

Preheat the oven to 220C/425F.

Step 6

Add ½ tsp of lard to each hole of a 12-hole metal bun tin(*see recipe note 1 below for larger Yorkshire puddings). Place in the oven to heat for 10 minutes.

Step 7

Take the jug of Yorkshire pudding batter of the fridge, add in the salt and pepper and stir once more with the whisk.

Step 8

Open the oven door, and if safe to do so(* note 2), pull out the tray and quickly (be careful, the melted lard will be very hot!), pour the batter into each of the prepared muffin holes. Close the door immediately and cook for 15-18 minutes until risen and golden.