In my opinion, Yorkshire puddings are the best part of a roast dinner. Drenched in gravy and stuffed with all kinds of delicious morsels, they make the perfect indulgent treat.

Despite my ardent love for them, up until this last Sunday I had never actually attempted to make my own. I had heard through the grapevine they can be quite tricky to get right so I was nervous - but luckily for me my friend is an expert baker and shared her best tip with me. With her help, I ended up making eight of the most stunning, golden brown Yorkshire puddings I have ever seen.

I checked in with her throughout the batter making process - including when it looked way too thin to be of any use and she let me know it was supposed to be thin.

Her top tip for making the perfect Yorkie was to let the batter sit in the fridge after you've prepared it for at least 20 minutes. This was great because it meant I could get the batter sorted and then let it chill while I prepared my chicken and the rest of my Sunday roast trimmings.

When it finally came time to get my Yorkshire's in the oven, she had another crucial tip. She told me it was critical to work fast - get the oil in the pan ripping hot and then get your puddings in the oven as soon as possible.

Her final tip was the most difficult to obey - no matter what, do not open the oven door. I am a really impatient cook so this was definitely the hardest one for me but I managed to stick with it.

I'm really glad I did because sticking with it allowed me to get the perfect Yorkshires on my first ever try.

They were fluffy, crispy, cooked to perfection and made a fabulous addition to my dinner. Even better, they were super simple to make, and very satisfying to eat.

• 140g plain flour


• Four eggs


• 200ml milk


• Sunflower oil


• Salt and pepper