Preheat the oven to 425°F.

Mix the flour and salt together in a bowl and make a well in the center. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk. Make sure the mixture has no lumps. This is easier with an electric hand-held whisk if you have one.

Measure a teaspoon of oil into each hole of the muffin pan and transfer to the oven for 5 minutes, or until the oil is piping hot.

Carefully remove the pan from the oven and divide the batter equally between the holes. Return the pan quickly to the oven and cook for 20–25 minutes, or until golden brown and well-risen.

TIPS

It is very important to get the oil piping hot. As soon as the batter is poured in it will set and start to cook, giving you crisp well-risen puddings

Yorkshire puddings need a consistently high heat to rise fully and set. It’s also important to cook them fully—if you remove them from the oven before the structure is set they will sink. Wait until they are a fairly dark golden brown before removing them from the oven. I like to flip them over in the pan, and bake for another few minutes to make sure they are crisp.

To freeze, wait until the puddings are cool and transfer to a freezer bag or large container. To cook from frozen, bake in preheated oven (425°F) for about 8 minutes.