Yorkshire Puddings

The Method

1. Sift the flour and salt into a mixing bowl.  Add the eggs and milk and whisk well until lump-free.  Cover and leave to stand for about an hour.
2. When ready to cook, heat the oven to 220°C/450°F/Gas8 (or 210°C/425°F/Gas7 if the oven is already being used for a roast).
3. Put a little oil into the holes of the muffin tin and heat in the oven until very hot, almost smoking.
4. Give the batter a stir then transfer to a jug, this makes it easier to pour into the moulds.
5. Carefully remove the tin from the oven and pour the batter into the hot oil in each of the muffin holes – fill each hole halfway – it will sizzle.
6. Return to the oven and bake for about 30 to 35 minutes until a good golden brown, well-risen and with a crisp exterior.  Serve immediately