Traditional English Yorkshire Pudding dessert

Pour the eggs and sugar into a bowl and whisk well until dissolve the sugar. Then add the salt and milk and stir for a few more seconds.

Incorporate all the flour, sieving it through a sieve, and mix until the mixture is smooth and homogeneous. Cover the jug with cling film and leave the mixture to rest in the fridge for at least 3 hours.

Take the dough out of the fridge and mix it quickly with a whisk. Then pour a couple of tablespoons of peanut oil into each hole of the muffin pan and place the pan in the preheated oven at 190°C for 15 minutes.

Remove the pan from the oven and pour the batter into the muffin tin, distributing it evenly. Return the pan to the static or ventilated oven at 190°C and bake for 25 minutes or until puffed and golden brown.

Enjoy!