Yorkshire puddings can be quite tricky to prepare, especially if you're striving for that golden brown, airy perfection.

With just five simple ingredients and a preparation time of under 30 minutes, Mary Berry’s Yorkshire pudding recipe is both easy to make and incredibly satisfying.

The cooking time ranges from 10 to 30 minutes depending on your chosen baking vessel.

You’ll need either a 12-hole deep bun tin, two four-hole Yorkshire pudding tins, or a large roasting tin to get started.

This recipe, from the Great British Bake Off star’s Mary Berry Cooks cookbook, serves six and ensures crispy puddings every time.

Ingredients

100g/3½oz plain flour

¼ tsp salt

Three large free-range eggs

225ml/8fl oz milk

Four tbsp sunflower oil

Instructions

Preheat your oven to 220°C (200°C for fan ovens) or Gas Mark 7.

In a mixing bowl, combine the flour and salt, then create a well in the centre. Crack in the eggs and pour in a small amount of milk. Whisk the mixture until it’s smooth, then gradually incorporate the rest of the milk. While a wooden spoon can do the job, using an electric hand whisk will make this process easier. Pour the batter into a jug for easy pouring.

Add a teaspoon of oil to each cup of a 12-cup muffin tray, a tablespoon to each cup of a four-cup tin, or three tablespoons to a roasting tin. Place the tray or tin in the oven for about five minutes, or until the oil is very hot.

Carefully take the tray or tin out of the oven and divide the batter evenly among the cups or the tin. Quickly return it to the oven and bake for 20–25 minutes (or 35 minutes if using a roasting tin) until the tops are golden brown and the batter has risen. Serve right away.