This Yorkshire Pudding recipe is so easy, you will wonder why you have ever bought them pre- made. I use my trusty pampered chef stone baker to make them which means that very little oil is needed. I just add a small splash to make sure they don't stick.

Pre heat your oven to 220C. Add a tiny amount of oil to each hole in your stoneware and place in the oven whilst you make up your batter.

You will need:

200ml milk
125g plain flour
3 eggs

Whisk these together and then divide the mixture between the 12 muffin holes.

Bake until they have risen and are a golden brown.

For my savoury filling, I opted for something I knew my husband would love - steak and blue cheese sauce.

For the filling you will need:

Rump Steak (1 steak should be enough for 2 people.)
2 handfuls of spinach
A knob of butter
1tbsp plain flour
200ml milk
100g blue cheese.

Start by making the blue cheese sauce when you have put the Yorkshire Puddings in the oven.

Melt the butter and stir in the flour. Add the milk and bring to the boil. Then add the cheese and stir until melted.

Wilt the spinach.

Fry the steak and then thinly cut.

Add to your Yorkshire Puddings and enjoy.