Traditional British Yorkshire Pudding

Whisk together flour, eggs, and milk with a pinch of salt until smooth; let the batter rest for at least 30 minutes.

Preheat the oven to 225°C. Put a teaspoon of vegetable oil into each hole of a muffin tin and heat until smoking hot.

Quickly and carefully pour the batter into each hole.

Bake for 20-25 minutes until the puddings have risen, are golden brown, and crisp on the outside.

CRITICAL: Do not open the oven door during baking, or they will collapse.

Serve warm with roast beef and gravy.