I love cooking and eating Yorkshire puddings. For me it brings back happy memories of my late mum cooking a lovely Sunday Roast, with huge Yorkie puds, and any leftovers we would have cold with jam spread on top (sounds weird but please try it).
enough vegetable oil or beef dripping for the tins
1 mug plain flour
1 mug eggs cracked and filled to the top of the cup
1 mug half milk and half water
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Preheat the oven to 220 degrees C. Pour in a little oil into each pan of a Yorkshire pudding tin or muffin tin, then into the oven to get the oil hot.
In a mixing bowl add the flour, eggs, milk/water and a pinch of salt and pepper then mix well with a whisk.
By now the oil should be smoking hot, take out of the oven and immediately pour the batter into each tin about 3/4 full, then place into the oven for around 25 to 30 minutes. Do not open the oven during this time or the puddings could flop.