Special equipment: 4 Hole Yorkshire Pudding tin.
Pre-heat the oven to 220°C/430°F.
To make the Yorkshire pudding batter, place the eggs, milk and salt in a large mixing bowl and beat until smooth. Slowly add the flour and beat until you have a very smooth, lump-free batter. Allow to stand and rest for 30 minutes.
Place 1 tsp of sunflower oil into each hole of the tin and place the tin in the oven for 5 minutes. It needs to be really hot for the Yorkshires to rise.
Pour the batter into a jug. Carefully pour ¼ of the batter into each oiled hole, about ¾ of the way up. Quickly return the tin to the oven and bake, undisturbed for 15-20 minutes until the Yorkshires have puffed up and turned a pale golden brown.
Turn the oven temperature down to 180°C/350°F. Remove the Yorkshires from the oven and fill each one with each of the four fillings, finishing with the egg. Return the tin to the oven and bake for 12-15 minutes, depending on how you like your eggs cooked. The Yorkshire puddings should be crisp and golden.
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