Easy Yorkshire Pudding Recipe

Place the flour into a mixing bowl.
100 g Plain Flour (All-purpose Flour)
In a jug, whisk together the eggs, milk, and salt until fully combined.
3 Eggs, 220 ml Milk, ½ teaspoon Salt
Gradually pour the egg mixture into the flour, whisking continuously until smooth and lump-free. Transfer the batter to a jug and let it rest for 30 minutes.
Preheat the oven to 220°C (200°C fan / 425°F / Gas 7). Add 1 teaspoon of sunflower oil to each hole of a 12-hole muffin tin and place it in the oven for 8 minutes until the oil is very hot. If you're roasting potatoes at the same time, move them to the bottom shelf so the puddings can cook on the top shelf. Make sure the timing allows at least 18 minutes of cooking for your potatoes after the puddings go in, as opening the oven door can affect the rise.
12 teaspoon Sunflower Oil (Canola Oil)
Carefully remove the hot tin from the oven and pour the rested batter evenly into the 12 holes. Return immediately to the oven and bake for 18 minutes until golden brown and puffed.