I use a 12 hole non-stick muffin tin to make my Yorkshire Puddings. I have one especially for Yorkshire Puddings and one for baking! The batter can be made one to two hours in advance. I tend to throw all the ingredients into a blender and blitz! Makes 12 fabulous Yorkshire Puddings. They are also freeze well.
250g plain flour
1 tsp salt
4 medium eggs
300ml milk – full fat or semi-skimmed
Pre-heat the oven to 180 fan/200C/gas 6.
To make the batter add the water, milk and eggs to a blender or food processor and blitz. Add the salt to the flour and gradually add to the egg mixture to form a smooth batter.
Drizzle a little olive oil into each hole of the muffin tin and place in the centre of a hot oven.
Once the oil is sizzling, pour the batter into the muffin tin and return to the oven.
Cook for between 35 and 45 minutes or until the Yorkshire Puddings have risen and are a golden brown.