With more than 200 five-star ratings on BBC Good Food, Mary Berry’s Yorkshire pudding recipe is many people’s go-to.

Yorkshire puddings are a key component of a roast dinner and often many people’s favourite. 

However, they can be hard to master, and the perfect rise on the pudding is key.

Luckily, Mary’s recipe is “easy and “foolproof”.

The recipe notes added: “She’s been making them to serve with Sunday lunches for many years.”

Ingredients:

100g plain flour

A quarter teaspoon of salt

Three large free-range eggs

225ml of milk

Four tablespoons of sunflower oil

Method:

Start by preheating the oven to 220C or 200C Fan and then mix the flour and salt in a bowl, making a well in the centre.

Add the eggs and a little milk, whisking until all of the remaining milk has been used before pouring the mixture into a jug.

Measure a teaspoon of oil into each hole of a 12-bun tray, or a tablespoon full into each hole of a four-hole tin.

Transfer to the oven for five minutes, or until the oil is piping hot. 

Carefully remove from the oven and pour the batter equally between the holes of the tin.

Return the batter quickly to the oven and cook for 20 to 25 minutes, until the Yorkshire puddings are golden-brown and well-risen.

Make sure not to open the oven door during this stage as the cold air will cause the structure of the puddings to sink.

Serve immediately with your roast dinner with lashings of gravy.