Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes. Photo: Luis Ascui
Gradually sieve the flour into the milk and egg mixture, again using an electric hand beater or hand-whisk, to create a lump free batter resembling thick cream. If there are any lumps pass the batter through a fine sieve. Leave the batter to rest in the kitchen for a minimum of 30 minutes. You can make the batter up to an hour before using. Photo: Luis Ascui
While the batter is resting pre-heat the oven to 230c (or if it won't go that high, to the highest temperature). If you're already roasting meat in the oven, turn the oven up to the higher temperature when you're ready to take the meat out and rest it. Put your pudding tin or muffin trays into the oven to heat. Photo: Luis Ascui
When the pudding dish is hot, take it out of the oven and add the fat to the tin - if using a 12-hole muffin tin, divide the fat equally between each section. Return the tray to the oven and heat until the fat is smoking - around 3-5 minutes. Give the batter another good whisk, adding 2 tablespoons of cold water, and pour the batter into your pudding dish or one third of the way up into each muffin tray section. Return to the oven and bake for 15-20 minutes or until brown, crisped and cooked in the centre. Repeat the process for any leftover batter. Photo: Luis Ascui
As the puddings are cooking, carve your rested meat. Serve the puddings immediately with roasted meat and plenty of gravy. Photo: Luis Ascui
Yorkshire puddings Photo: Luis Ascui
Yorkshire puddings at the Commoner restaurant in Fitzroy. Photo: Luis Ascui
Yorkshire puddings Photo: Luis Ascui
Puffed and golden ... Yorkshire puddings. Photo: Luis Ascui
Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Photo: Luis Ascui
When the pudding dish is hot, take it out of the oven and add the fat to the tin - if using a 12-hole muffin tin, divide the fat equally between each section. Return the tray to the oven and heat until the fat is smoking - around 3-5 minutes. Photo: Luis Ascui
Return to the oven and bake for 15-20 minutes or until brown, crisped and cooked in the centre. Repeat the process for any leftover batter. Photo: Luis Ascui
As the puddings are cooking, carve your rested meat. Photo: Luis Ascui