For the uninitiated, Yorkshire puddings can seem like a daunting prospect. That's probably because we've all experienced flat, biscuit-like Yorkies at some point in our lives. These disappointing eggy discs are not a foregone conclusion though. There are a few rules of thumb that will guarantee that your Yorkshire puddings emerge golden and triumphant each and every time. 

For starters, don't fret over learning quantities. This foolproof recipe relies on its simplicity; that is, you'll need equal volumes of flour, milk and eggs. That way, you can scale your batter effortlessly, no matter how many or how few you're cooking for. 

We use Sublime No.1 rather than cooking oil. The immense heat of the oven you'll need for Yorkshires browns the butter, which in turn ensures they're deeply bronzed by the time they come out. 

And on that note, in the name of all that is holy, keep your oven closed. It may be tempting to look, particularly as leaving something for that long at these temperatures is a scary notion. But just as with Orpheus and Eurydice, even a quick glimpse will send your beloved straight to the depths. It won't burn. Just trust the chemistry. 

With that fair butter lover, good luck and godspeed. You're in for a treat.