This is our rarely-fail family Yorkshire Pudding recipe which has followed me round for almost 15 years. You’ll get about 10 large puds out of it but the recipe can safely be halved if there’s less of you.

While you can happily get pudding tins from the supermarket I found using single pie tins (such as these from Amazon) works a treat because you can tessalate them on a baking tray.

4 eggs
200g plain flour
pinch salt
300ml milk
2tbsp tepid water
Pepper to taste

Wazz together the eggs and milk in a blender.

Add in the flour and wazz to a smooth batter, grinding in some fresh pepper and a pinch of salt, and a tablespoon of tepid water (consistency of the batter is key here, it normally doesn’t need more than a couple of tbsp).

Leave to stand in the fridge for at least 30 minutes.

Put the pudding tins (nonstick if you have them) in the oven with a small knob of beef dripping in each pan. When you’ve taken your Sunday joint out to rest (you do do that don’t you?) put the oven onto gas 9 or the maximum it’ll go.

Pour the batter into the tins, the fat must be bubbling and the hottest it can be. Remember not to leave the oven open too long or the heat will escape.

Turn the oven down to gas 8, and watch ’em rise.