3 eggs

75g rice flour (I use Dove's Farm)

30g cornflour

150ml milk

salt, to season

2 tbsp oil, rapeseed is best (it has a high smoking point)

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1. Whisk the eggs and both flours together until it's smooth, add the milk and keep whisking. When the mixture is completely incorporated, add the salt and stir in.

2. Rest the mixture for about 30 minutes and whisk again. You want the mixture to be the same consistency as double cream, if it's too thick add a little water to thin it down.

3. Heat your oven to 220°C and put your tin in to heat too. I use a cake sandwich tin, it's non-stick so there are no tears later!

4. When the tin is stupidly hot, add the oil and heat for 5 minutes. When it's very hot, add the Yorkshire pudding mixture, it should bubble and start to puff up. Quickly pop it in the oven and cook for 20-25 minutes, turning the temperature down to 180°C after the first 10 minutes.

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