The Perfect Yorkshire Pudding

I have used this Jamie Oliver recipe for years and it is simply the best!!

• 4 eggs - room temperature
  200mg- full cream milk
  200g sifter plain flour
  Pinch of salt

Mix all together until smooth, batter must coat the back of a spoon. Pour into a jug for easy pouring and leave to stand for about 20 minutes. For me, the batter rises better when left to stand. Fill a muffin pan with 1cm oil in each compartment. Add to preheated 190C oven for about 15 minutes, oil must get piping hot. Remove from oven and fill with batter. Do not spill any batter on the pan, use a spoon to catch any drops. The mixture will start to bubble and cook immediately. Place in oven for 20-25 minutes until nicely risen and golden brown. DO NOT open the over during this time and only cook Yorkshire Pudding in the oven, nothing else.

Enjoy