Mary Berry's Yorkshire pudding will delight guests over the Easter weekend and for future Sunday roasts. First shared in her book Simple Comforts and then re-shared on the Happy Foodie website, fans have been singing the praises of this recipe from the Queen of baking.

One fan wrote: "This is the best Yorkshire pudding I have ever had, I have tried many but they were never as nice. Thank you so much Mary." While another added: "I've tried a lot of Yorkshire pudding recipes, but Mary Berry’s is the absolute winner. Excellent to freeze."

Ingredients (Serves 6-8)

• 100g of plain flour
• 1/4 of teaspoon salt
• Three large eggs
• 225ml of milk
• Sunflower oil

For this recipe, you will need either a 12-hole deep bun tin, two four-hole Yorkshire pudding tins or a large 23 x 33cm (9 x 13in) roasting tin.

Method

Start by preheating the oven to 220°C/200°C fan/Gas 7.

Then, measure the flour and salt in a bowl and make a well in the centre. Add the eggs and a little bit of the milk, whisking until smooth. Gradually add the remainder of the milk while continuing to stir. Pour the mixture into a jug.

For mixing, Mary recommends using an electric whisk, but a wooden spoon will work fine too.

Measure a dessert spoon of sunflower oil into each hole of the 12-bun tray, or a tablespoon into each hole of the four-hole tins, or three tablespoons into the roasting tin. Then place this in the oven for about five minutes, until the oil is piping hot.

Remove the tin from the oven, and pour the batter equally into the holes of the roasting tin. Return to the oven and leave for 20-25 minutes, or until the Yorkshire puddings are golden brown and risen. Serve immediately.

These Yorkshire puddings can be made up to 12 hours ahead of time, just reheat in the oven for about eight minutes before serving - or you can freeze and keep for up to a month.