My recipe and tips:

• Mix 70g flour, 2 eggs and 100ml milk, until there are no lumps (half if cooking for four)
• Make your batter early on and leave to stand while preparing and cooking the rest of your meal.
• Do not add salt to your mixture as this can inhibit rising – and eggs are the really important ingredient to help you puddings rise.
• Beat lots of air into the batter mix at regular intervals.
• Drizzle a little oil into each of the four holes of your Yorkshire tin and place in a very hot oven until heated through.
• Pour the batter evenly into each of the four tin holes, the mixture and the heated oil should stay separate with the oil around the edge, place into the oven
• Contrary to popular believe do not leave the oven on high reduce heat to about gas mark 6/200°C. This will cook the batter through evenly rather than burning the outside and leaving inside soggy. Cook for approximately 30 minutes or until ready.
• Did you also know you can make Yorkshire Puddings in batches and freeze for up to 1 month? I’ve never tried this but I do prefer to cook mine fresh.

This is exactly as I did and they were Wow! Fantastic!