Some people call them batter puddings, I call them yorkshire puddings. One thing's for sure, you simple CANNOT have a beef roast dinner without them, it's just not right.
Actually, thinking about it, that may just be another British thing. Anyway, let's get going.
First up turn your oven onto 200C (390F) and pop in a bun tin with some oil, lard or dripping in the outside 10 holes. Don't put anything into the middle two.
Next begin to mix your batter.
Measure out 300ml (10fl oz) of milk and crack 5 eggs into it. Yes, 5!!
Add 260g (9oz) of plain flour and a pinch of salt.
Whizz it all up with a hand mixer for a few minutes until there are no lumps.
When you take the mixer out you should be left with many, many little bubbles all over the surface, that's when you know you've mixed it enough.
Pull your bun tin out and pour enough batter in to come about halfway up each tin. Don't pour any mix into the middle two holes. There should be enough mix for about 20 puddings.
Return it to the oven for about 20 - 25 minutes and DON'T open the door for at least 15 of those.
Serve with your roast dinner for a happy family.