Method

• Crack 3 large eggs into a jug
• Add in 100ml of whole milk and whisk together
• Add the 100g of plain flour and whisk until all the lumps disappear and you have a smooth mixture
• Place the batter mixture into the fridge until needed
• When ready to cook, place a muffin tray with 12 cups into the oven with a small amount of rapeseed oil in each.
• Allow to get very hot to the point of smoking
• Bring the tray out of the oven and carefully pour the batter mixture into each cup.
• Carefully place the muffin tray back in the oven and allow to cook for 20-30 minutes depending on oven
• I am cooking with an Everhot and the oven is set at 210c. It normally takes 30 minutes for the Yorkshire Puddings to rise. I may turn the tray after 20 minutes to ensure an even cook
• Serve immediately with lashings of gravy
• The Yorkshire Puddings can be frozen and used on another occasion if you don't eat them all!

Be sure to send me your pictures when you recreate this masterpiece!