My memories of winter Sunday's as a child are a mixture of walks around the woods with family friends and the dogs. Running around, playing in forts made out if old branches and climbing up sandstone rocks, then coming home and having a roast dinner.

No matter what meat was cooked, Sunday Roasts in my mums house always consisted of homemade roast potatoes, gravy and Yorkshire Puddings.

So today I thought I’d share my husbands no fuss Yorkshire Pudding recipe!

INGREDIENTS

1 Cup Flour

1 Cup Milk

3 Eggs

METHOD

Weigh out your flour and milk, place in a large mixing bowl.

Crack the eggs into the mixing bowl and whisk everything together until it forms a smooth batter.

Place the bowl in your fridge until the bubbles have all rose to the top. This usually takes at least an hour, however I tend to make the batter the night before or earlier in the day and leave it until it's needed!

Preheat your oven to 200°C.

Take a shallow cupcake tin. Fill the dips halfway with vegetable oil and place in the oven until it starts to bubble.

Take the tray out if the oven and pour in the Yorkshire Pudding batter into the got oil. The batter and oil should fill the dip. It will start to bubble.

Place the tray back in the oven for approximately 25 minutes or until the Yorkshire Puddings brown.

Take out, smother in gravy and enjoy!