A family tradition, a well-guarded secret and maybe the best part of Sunday roast, well except for the meat, possibly.

There are a million versions and no guarantee that the batter you make will rise like sky scrapers or be flat as biscuits.

Yorkshire pudding wars have been fought in our house for as long as I can remember and most of the time I win (sorry Mum!)

Two rules, firstly; whatever oil, fat or lard you use must be hotter than the centre of the sun.

Second rule, treat this like a bad horror movie and your oven has become the cellar – don’t open the door!

This causes all the hot air to rush out and your pudds will sink, patience is the virtue you have to trust your nose not your eyes.

Anything and everything else that happens I’m afraid is down to chance.

However, I have plucked out a recipe that is easy and requires little preparation.

Traditionally, Yorkshire puddings were served as a starter with gravy. I know families that use left overs for dessert with jam and a friend of mine makes her family pudds in a lasagne dish and puts the meal in it.

Whatever your measurements (trust your gut) whatever your secret; I recommend duck fat, good luck!

Ingredients:

• 140g plain flour
• 4 eggs
• 200ml milk
• Oil (lard, duck fat, goose fat, sunflower oil, vegetable oil)

Preheat the oven as hot as it will go and grease your Yorkshire pudding tins (or a non-stick muffin tin) with chosen fat roughly a quarter inch in each depression.

Put the tin in to heat up whilst you prepare the batter.

There is no real romance to this, throw it all in and whisk it up (crack the eggs first.)

Some people sift the flour, some whisk the milk I don’t believe either makes a difference.

You do need a good quality stick blender that will dissolve all the lumps thoroughly, a Robot Coupe Stick Blender would be perfect.

Add a dash of salt and pepper if you wish, a nice sprinkling of sage works wonders if you are eating chicken for dinner.

Once the oil is smoking, beware the setting the smoke alarm off, it is time to pour the batter evenly into each depression of the tin.

Quick as you can so the fat doesn’t cool and the heat doesn’t escape from the oven, be careful when opening and closing the door and handling the tin.

Put the tin in the centre or one shelf higher in the oven and close the door quickly.

About 15-20 minutes or before if your nose tells you they are ready, a watched pudding never rises so you might want to finish off the gravy or carve the meat in this time.

Once they are browned and smelling delicious serve immediately.

Photo: Gwen