FOOLPROOF YORKSHIRE PUDS
1 PREHEAT the oven to 230c/ fan 210c. Put a teaspoon of flavourless oil (vegetable or sunflower) in six holes of a muffin tray, then place the tray in the oven to heat up.
2 Meanwhile, whisk the eggs in a jug, add the milk, then stir in the flour, half at a time, whisking to remove any lumps. You can add seasoning at this stage, if you want.
3 Take the tray out of the oven — take care as the oil will be very hot and may spit — and divide the batter between the six holes. Each should be around a third full.
4 Bake for 20 minutes, until the puds are puffed up and golden brown. They’ll keep in an airtight tin for two to three days.