4 extra large eggs
1 1⁄2 cups whole milk
1⁄2 teaspoon salt
1 1⁄4 cup flour
4 tablespoons vegetable oil
- Preheat oven to 425°F.
- In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and let chill for at least a half hour
- Put one teaspoon of the oil into each section of a 12-hole muffin tray and put into the oven until almost smoking.
- As soon as you remove the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
- Bake until the Yorkshire puddings are well risen, golden brown and crisp, about 15minutes. Only opening the oven door until the end