100 g/3½ oz plain flour
¼ tsp salt
3 large free-range eggs
225 ml/8 oz milk
4 tbsp sunfl ower oil
Preheat oven to 400F.
Mix the fl our 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.
This can be done with a wooden spoon, but is easier with an electric hand-held whisk. Pour the mixture into a jug.
Measure a teaspoon of oil into each hole of a 12-bun tray, or a tablespoonful into each hole of a 4-hole muffi n pan, or 3 tablespoons into a roasting pan. Transfer to the oven for 5 minutes, or until the oil is piping hot. Carefully remove from the oven and pour the batter equally into the holes or the roasting pan. Return the batter quickly to the oven and cook for 20–25 minutes (35 minutes if making the Yorkshire pudding in the roasting pan), or until golden-brown and well-risen. Serve immediately.
“I love to fill mine with gravy so it becomes soggy, but you can eat them dry, too.”