Yorkshire pudding

Mix together the flour, pinch of salt, 3 eggs and the white of the 4th egg

Then whisk in 230ml of milk, for best results leave in the fridge overnight

Add the remaining 120ml of milk

The batter should form a thick coating on a ladle

Preheat the oven and heat oil in a tray to 220°C (till you can hear it sizzle)

Place in the tray, half deep about half an hour before the meat is ready (depending on how you like the Yorkshire puddings)

Allow to cook in the oven for 30 to 40 minutes, but to be really crisp and almost hollow in the middle 45 to 50 minutes