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INGREDIENTS
1 cup (250ml) flour
Pinch of salt
3 eggs
1 cup (250ml) milk
Sunflower oil
METHOD
Preheat oven to 240C
Place flour and salt into a bowl and make a well in the centre.
Whisk together the eggs and milk and pour into the well, beating until you have a smooth and runny batter.
Pour 1 tbsp sunflower oil into the base of each muffin mould and place in oven for 10 minutes, until smoking hot.
Remove from oven, pour in batter (2/3 full) and return to oven for about 15 minutes or until risen, golden brown and crispy.
Serve Yorkshire pudding with rare roast beef, peas and gravy.
Makes 12 large