Yorkshire puddings are a staple of many roast dinners, and I often pair them with my dinner no matter the meat option.

They are light and soft on the inside with a crisp, golden exterior, but I’ve always found them hard to master.

That was until I decided to try mini ones, using a mini cupcake tin, I have a PME 24 Hole Mini Cupcake Tin and it works perfectly.

What’s more, the recipe makes 24 Yorkshidings, so any extra can easily be frozen and cooked as and when needed.

You can make Yorkshire’s in a variety of different ways but this is a foolproof recipe which turns out perfectly every time.

Ingredients:

140g plain flour

Four eggs

200ml milk

Sunflower oil, for the tins

Method:

Start by making the batter by adding the flour into a bowl or jug and beating in the eggs until smooth.

This may take a while but it will soon come together and be thick in consistency but smooth in texture.

Gradually add the milk, ideally whole milk, and carry on beating until all of the milk has been used and the mixture is completely lump-free.

Season to taste with salt and pepper and then leave to rest, I usually leave mine for at least half an hour.

Meanwhile, heat the oven to 230C or 210C Fan and drizzle a little sunflower oil into the 24 holes, aiming for around a 1/4 teaspoon in each hole.

Too much oil will cause the puddings to turn soggy, whilst not enough may cause them to turn and turn hard.

Heat the tin in the oven for around five to 10 minutes and then carefully remove it before pouring the batter into the holes.

Place the tins back into the oven and leave undisturbed for 15 to 20 minutes until the puddings have puffed up and browned.

Serve immediately with your roast dinner leave any leftovers to cool, and freeze them for up to one month.

These Yorkshire puddings were absolutely delicious and even all of the leftovers have been used up several times.