Method

1. Prepare the batter: in a mixing bowl, sift the flour and add a pinch of salt. Make a well in the centre of the flour.
2. Crack the eggs into the well and whisk them gradually, incorporating the flour from the edges as you go.
3. Once the eggs are mixed in, gradually pour in the milk while continuing to whisk until you have a smooth, lump-free batter.
4. If the batter seems too thick, you can add a little cold water to reach the desired consistency. It should be similar to heavy cream.
5. Rest the batter: cover the bowl with plastic wrap or a kitchen towel and let the batter rest at room temperature for at least 30 minutes to an hour. This resting period helps to achieve a lighter texture.
6. Preheat your oven to a high temperature, usually around 220°C (425°F) for conventional ovens or 200°C (400°F) for convection ovens.
7. Prepare the pan: place a small amount of vegetable oil or beef drippings into each well of a muffin tin or a Yorkshire pudding tray (traditionally, they are made in a special pan with shallow, round wells). Put the pan in the preheated oven until the fat is smoking hot.
8. Pour the batter: Carefully remove the hot pan from the oven and quickly pour the batter into the wells, filling them about 1/3 to 1/2 full. The hot fat should sizzle as the batter hits it.
9. Return the pan to the oven and bake for approximately 20-25 minutes or until the Yorkshire puddings are well-risen and golden brown. Avoid opening the oven door during baking to prevent them from deflating.