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Served with roast beef, traditional Yorkshire pudding is an eggy batter poured over beef drippings. It then puffs up dramatically. These humble ingredients come together for a recipe that

makes a roast dinner extra special. Sharing with BBC Good Food, chef Barney Desmazery has explained how cook the “best Yorkshire puddings”. This “easy” recipe creates the “perfect puff”,

takes just “20 minutes” to make and does well freezing. The recipe was rated five stars by readers, with many commenting that it creates the “best ever” Yorkshire puddings without the

hassle. INGREDIENTS  140g plain flour Four eggs 200ml milk Sunflower oil for cooking METHOD  1. Begin by heating the oven to 230C/fan 210C/gas eight so that it is hot enough. 2. Next,

drizzle a little sunflower oil evenly into two four-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through. 3. To make the batter, tip 140g

plain flour into a bowl and beat in the four eggs until it is smooth. 4. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. 5.

After, pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. 6. Place the tins back in the oven and leave undisturbed for

20 minutes until the puddings have “puffed up and browned”. The chef claimed: “The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't

open the oven door.” If the oil is not hot, the batter will absorb the oil leading to an oily, soggy, and dense pudding. The hot oil is key to helping the batter set up and rise in the oven.

Once the Yorkshire puddings have been made, they should be served immediately or left to cool to “freeze for up to one month”. If Yorkshire puddings have been frozen, to reheat them put

them in the oven or air fryer for a few minutes and they'll crisp up perfectly for next Sunday's roast dinner.