Beef Sunday Roast

First, get your oven ready. Heat it to 230°C (fan 210°C / gas 8). Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin, then place them in the hot oven to heat through.

While the oil heats, make the batter. Tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk, continuing to beat until the mixture is completely lump-free. Season with salt and pepper. Pour the batter into a jug.

Carefully remove the hot tins from the oven and pour the batter evenly into the holes. Return the tins to the oven and leave them undisturbed for 20-25 minutes, until the puddings have puffed up and browned. Serve them immediately.