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Heat oven to 230C/fan 210C/gas 8.
Drizzle a little sunflower oil evenly into a 4-hole Yorkshire pudding tins, and place in the oven to heat through.
To make the batter, tip the flour into a bowl and beat in eggs until smooth.
Gradually add milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
Serve immediately. You can now cool them and freeze for up to 1 month.