Rich Yolk Yorkshire Puddings

- Step 1Preheat the oven to 220°C (200°C Fan) / Gas 7.

- Step 2In a large mixing bowl, sift the flour and salt together, then make a well in the centre.

- Step 3Crack in three Rich Yolk eggs (add an extra yolk for more vibrancy) and add a splash of milk. Whisk until smooth, gradually adding the remaining milk until the batter is silky and lump-free. You can use a balloon whisk or an electric hand whisk for ease.

- Step 4Pour the batter into a jug and cool in the fridge while you heat your tin.

- Step 5Add 1 tsp of sunflower oil into each hole of a 12-hole deep muffin tray (or a tablespoon into each hole of a 4-hole tray if you prefer larger Yorkshires).

- Step 6Place the tin in the oven for 5 minutes until the oil is piping hot - it should sizzle when the batter hits it.

- Step 7Carefully remove the tin from the oven and pour the batter evenly into each hole, filling them about halfway.

- Step 8Quickly return to the oven and bake for 20–25 minutes without opening the door, until the Yorkshires are puffed up, golden, and crisp on the edges.

- Step 9Serve immediately alongside your roast or pile them high for a festive feast and drizzle with gravy. Enjoy!