Yorkshire puddings are best enjoyed when crunchy and golden on the outside and fluffy on the inside, and alongside a delicious Sunday roast.

The BBC Food website shared the “best” recipe to achieve the desired results – and turns out it only takes four ingredients to make it happen.

This recipe is not only easy to follow but also delivers that classic rise and crispiness that everyone loves.

Whether served immediately or frozen for later use, these Yorkshire puddings are sure to be a hit with dinner guests.

When prepared as per instructions, this recipe can be prepared in just five minutes, with a further 20-minute cook time for a delicious eight large servings (or 24 small puddings).

Ingredients

140g plain flour (this is about 200ml/7fl oz)

Four eggs (200ml/7fl oz)

200ml milk

sunflower oil, for cooking

Method

Preheat the oven to 230°C (fan 210°C/gas mark 8). Lightly coat two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins with sunflower oil and place them in the oven to heat.

In a bowl, combine 140g of plain flour with four eggs and whisk until the mixture is smooth. Slowly incorporate 200ml of milk, continuing to whisk until the batter is free of lumps. Season with salt and pepper to taste.

Transfer the batter to a jug, then take the hot tins out of the oven. Carefully pour the batter into each hole, ensuring even distribution.

Return the tins to the oven and let them bake undisturbed for 20-25 minutes, or until the puddings have risen and turned golden brown.

Enjoy right away, or let them cool and freeze for up to one month.