Perfect Yorkshire puddings

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. Sift the flour and a good pinch of salt into a bowl. Make a well in the centre, then add the eggs.
2. Beat the eggs into the flour with a wooden spoon or whisk, drawing the flour in from the sides, until smooth.
3. Add the milk, little by little, stirring until the batter is smooth. Chill for 30 minutes.
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4. Put ½ tbsp oil or beef dripping into each hole of your Yorkshire pudding tins (you’ll have enough batter to make 12 x 12cm puddings), then heat the tins in the oven for 5 minutes until smoking hot.
5. Remove the tins from the oven and quickly pour batter into the holes to just below the rim (they should bubble a little). Cook for 15 minutes, then turn the oven down to 180°C/fan160°C/gas 4 and cook for a further 10-15 minutes until risen, golden and crisp.