The general principle is copied from here. But like so many recipes there is always a snag, the way that recipe is worded could lead to the wrong amount of flour being used. But as I have a scientists mind the way the ingredients in recipe from the link were proportioned made sense to me. I have rewritten the recipe to make it clearer, hopefully avoiding any possible pitfalls.
This sufficient to make about 12 puddings using a standard size muffin tray .
- Crack 4 fresh eggs of any size (I used large) into a measuring jug, note the volume and tip into your mixing bowl.
- Measure the same volume of skimmed milk and add to mixing bowl. If you use semi-skimmed or whole milk dilute half and half with water. Whisk the eggs and milk together (I did not bother).
- Weigh as many grams of plain flour as you had volume (ml) of eggs ie 150 ml eggs = 150 grams flour. Add to the egg and milk using a sieve (don't worry if you don't have a sieve).
- Whisk by hand or with an electric whisk until just single cream consistency with no lumps, don't over do it.
- Add a half a level teaspoon of salt and optionally, a shake of pepper.
You can use a 12 portion non-stick muffin tray or a roasting tray about 12x8 inches, 10x10 inches.
Add a teaspoon (5ml) of of Rape oil (this is what I used because it has a high smoke point), light olive oil, sunflower oil or beef dripping to each well or 30 ml oil to roasting tin. Place in oven at 230C, (220C fan oven) until oil/fat is smoking takes about 15 min.
Remove hot tray from oven (CAREFUL). I hold tray over the gas hob to keep oil sizzling hot while I add the batter. Fill each compartment about two thirds to three quarters full.
Immediately return to oven for 25 min. When time is up turn off oven and leave in for another 5 min. Keep warm until served.
Using this method the Yorkshires I produced were voted my best effort ever. I thought so as well!
Prep time = 15min, Resting time = 30 min, Cooking time = 25 min, Total = 1 hr 10 min