To make Yorkshire puddings, the oven temperature should be set to 230°C/fan 210°C/gas 8. This is a high temperature that will cause the puddings to rise intensely. It is important to ensure that the exterior does not burn too fast, so keep an eye on the puddings while they are baking. The batter can be warmer or colder depending on the desired texture of the puddings. Warmer batter will create taller, crisper puddings with a more hollow core, while colder batter will create denser puddings with a more distinct cup. Here are the steps to make Yorkshire puddings:

1. Preheat the oven to 230°C/fan 210°C/gas 8.
2. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins.
3. Place the tins in the oven and leave them to heat up for 5-7 minutes.
4. In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes) .
5. Once the tins are hot, remove them from the oven and pour the batter into each section of the tin, filling them about three-quarters full.
6. Immediately put the tins back into the oven and bake for about 15-20 minutes or until the puddings have puffed up and browned.
7. Serve immediately with your choice of roast and all the trimmings.