Yorkshire puddings with pork filling

First make the batter. Sift the flour into a bowl and add the eggs, paprika, and salt and pepper to taste. Gradually whisk in the milk to make a smooth batter. Leave to stand while making the filling.

Heat the oil in a heavy non-stick frying pan. Add the pork and fry over a moderate heat for 5 minutes or until browned, stirring with a wooden spoon to break up the clumps of meat.

Remove the pork with a draining spoon and set aside on a plate. Turn down the heat, then add the onion, leek and carrot to the pan. Cook gently for 5 minutes, stirring frequently, until soft and golden. Stir in the tomato purée, chilli sauce and stock. Return the pork to the pan. Cook gently for a further 15 minutes, stirring frequently.

Preheat the oven to 220°C (425°F, gas mark 7). Remove the pork mixture from the heat, and stir in the parsley and salt and pepper to taste.

Lightly oil 12 non-stick muffin tins that are 7.5 cm (3 in) across and 3 cm (1¼ in) deep. Put them into the oven to heat for 4 minutes.

Stir the batter, then transfer it to a jug to make it easier to pour. Divide the batter among the tins so they are half full. Spoon the pork filling into the centre, piling it up.

Bake for 30–35 minutes or until the puddings are well risen and golden brown. Carefully turn out the puddings onto 4 plates and serve immediately.