The best yorkshire puddings

1. Get yourself a large mixing bowl, add the flour, and then crack in each egg, & whisk until as smooth as possible. Then add the milk and whisk into a lumpless frothy batter. Add some salt & pepper, and then cover and place in the fridge. In the meantime, get a pudding or cake tin, and pour a little oliver oil into each segment. Pop that into the over, Gas mark 7 for 30 minutes, or until the oil is spitting. Take the Yorkshire pudding batter out the fridge, 15 minutes before you use, to bring up to room temprature. Get the cake/pudding tin out the oven, and with the oil spitting, pour in enough batter to fill each segment. You want the batter to spit and bubble, if it doesnt, then put the oil back in the oven.

2. Once the pudding batter is used, put the tray carefully back in the oven, and cook until the puddings have rose. DO NOT open the oven door, and do not touch them until they've rose. What you will have is perfect yorkshire puddings. Et voila