Once made, the batter really benefits from being left to rest – leave in the fridge overnight and you’ll notice the difference the next day. Both a hot oven and hot fat are essential in order to achieve towering Yorkshires. Crank the oven up to its highest setting and heat the tray with oil in it until sizzling. Carefully pour the batter in, filling the holes equally, then return to the oven, and don’t be tempted to open the door until the timer goes off.

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Last updated by Emily Shardlow-Price.

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