Yorkshire Puddings

From Jamie Oliver's Ministry of Food

3 eggs
115g plain flour
a pinch of salt
285ml milk
vegetable oil

Whisk the eggs, flour, salt and milk together really well in a bowl to make your batter. Pour the batter into a jug and put to one side to rest for 30 minutes before you use it- this will help to make it smoother, giving you wonderfully light and crispy puddings.

Turn up the oven to the highest temperature and let it preheat fully. As it's warming up, put a muffin tray on to a baking tray and place on the top shelf of the oven. When the oven is up to temperature, carefully remove the trays, close the oven door and add a tablespoon of vegetable oil to each muffin hole in the muffin tray. Pop the trays back into the oven for 5 minutes, until the oil is smoking hot. Open the oven door and slide the shelf with the trays halfway out. Quickly fill each muffin hole 3/4 with batter, then slide the shelf carefully back into the oven. Leave the door shut for at least 15 minutes, and don't open it even to check on how the Yorkshires are doing, otherwise they'll end up sunken. After 15 minutes the Yorkshires will be crisp and golden with soft, fluffly centre. If you prefer them to be crispy all the way through, turn the oven down to 150C/300F/gas 2 and cook them for another 10 minutes. Remove the tray from the oven once the puddings are crisp, golden and puffed up. Serve as soon as possible.