Yorkshire Puddings

Steps

1. 1
   Whisk the eggs, flour and salt to a thick, smooth paste, then whisk in the milk gradually until the batter is like single cream. Rest it for at least 30 minutes, or overnight in the fridge, bringing it back to room temperature before baking.
2. 2
   Heat the oven to 230°C. Put 1 tsp of oil in each hole of a 12-hole muffin tin and heat the tin in the oven for 10 minutes, until the oil smokes.
3. 3
   Give the batter a final whisk and pour it into a jug.
4. 4
   Working quickly, with the tin resting on the open oven door, fill each hole a third to half full; the batter should sizzle as it hits the oil.
5. 5
   Bake for 20–25 minutes without opening the door, until well risen, deep golden and crisp. Opening the oven lets the steam out and they collapse.
6. 6
   Serve at once, while they are crisp.