sunflower oil or vegetable oil, for coating the muffin tin.
Instructions
Preheat oven to 440°F/230°C.
Drizzle some oil in the bottom of 4 holes in your muffin tin. Put the muffin tin in the oven to heat the oil.
In a large bowl, whisk together the flour and eggs. Mix until smooth.
Slowly pour in the milk, whisking the entire time to prevent lumps. Stir until you have a completely smooth batter.
Transfer the batter to a pitcher, or use a large spoon as a ladle for the batter.
Take the muffin tin out of the oven (or just be careful and open the oven and slide the rack out enough so you can pour). Carefully and evenly pour the batter over the hot oil.
Put the muffin tin back in the oven and close the door. Cook for 20-25 minutes. Don't open the door! The puddings are done when they are puffed and the edges are browned and crisped.
Best served immediately and when a little warm.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2016/02/14/yorkshire-pudding/