Saying I love Yorkshire puddings would be an understatement. A traditional Sunday roast accompaniment, but I have been known to have these with gravy for breakfast. I cannot get enough of them. They are not too difficult to make, follow a few simple rules when doing so and they will turn out just fine. This batter recipe can also be used for traditional recipes such as toad in the hole.

This recipe makes 6 Yorkshires, to make more just double the base quantity.

120g flour
2 eggs
300ml milk
Pinch of salt
70ml oil or preferably beef dripping to cook the puddings 

Sift the flour into a bowl, add the salt
Make a well in the centre and crack the eggs into the middle
Add about 50ml of milk
Start to whisk the eggs and milk, use small strokes and do not try and incorporate the flour all at once, otherwise you'll end up with a lumpy mixture
Add the rest of the milk gradually until you have a smooth and thin mixture
Place to one side for 1-2 hours to allow the batter to rest, do not place in the fridge, it needs to be room temperature
Heat the oven to 200c
Take a muffin tin and place 5ml of dripping/oil in each compartment
Place in the oven and heat until the dripping/oil starts sizzling
Remove from the oven and quickly pour the batter into each compartment, filling about 3/4 of the way up
Place back in the oven and cook for 20 - 25 minutes until the puddings are risen and golden brown
At no point during the cooking process should you open the oven, it will cause the Yorkshire puddings to fall flat