- 100g plain flour
- ¼ teaspoon salt
- 3 large eggs
- 225ml semi-skimmed milk
- Sunflower oil, goose or duck fat or beef dripping
- Pre-heat the oven to 200c.
- In a medium sized bowl add the flour and salt and make a well in the centre (this will make incorporating the liquids easier and lump free).
- In a jug mix together the milk and eggs with a whisk until really well combined.
- Pour ¼ of the liquid into the well, and using a whisk, gradually mix in the flour (rather than pulling all the flour in at once, keep moving the liquid mix round and round and the flour will gradually add in).
- Keep adding 1/4 of the liquid at a time, until you have a smooth and lump free batter.
- Set aside to rest for an hour (this will help the batter puff up and give an airier texture).
- When ready to cook, add 1 tsp oil, fat or dripping to each hole of the muffin tin. Put the tin on a baking tray or sheet (this will add extra heat to the bottom) and slide into the oven to heat up for 5-10 minutes.
- Carefully remove the tray - the oil should be smoking at this point - and quickly divide the batter between each hole.
- Return to the top half of the oven and cook for 25-30 minutes. The Yorkshire puddings should be golden brown and cooked through, with no soggy bottoms.
- Serve right away with plenty of hot gravy. You can also leave these to cool and freeze for use at a later date.