https://www.spectator.co.uk/article/yorkshire-puddings-is-there-anything-as-satisfying/
Makes 12

Takes 10 mins plus resting

Bakes 20 mins

– 250g plain flour

– 3x large eggs

– 300ml whole milk

– ½ tsp fine salt

– 2 tbsp vegetable oil, dripping, or goose fat

    Stir together the flour and salt in a large bowl. Add the eggs along with about half of the milk, and stir with a whisk until combined. Add the rest of the milk and continue whisking vigorously until smooth. Set the batter to one side to rest for at least half an hour, and up to two hours.
    Fifteen minutes before you’re ready to cook the puddings, once the meat is resting, turn your oven up as high as it will go, divide the fat between a 12-hole muffin tin, and place in oven.
    Give the batter a gentle stir and transfer to a jug. Remove the tin from the oven carefully and pour the batter into the muffin holes – the fat may spit (and should sizzle), so go gently.
    Place the filled muffin pan in the oven and turn the temperature down to 220°C. Cook for 20 minutes until risen and golden, then serve immediately. The puddings should lift very easily from the pan.