The best way to make yorkshire pudding batter is to use an even amount of everything.
Makes 8 large yorkshire puddings
200g Plain Flour
200ml Eggs (approx 4)
Tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and continue to beat until the mix is lump-free. Season with salt and pepper, plus a splash of malt vinegar.
Leave the batter to stand for 30mins.
Heat the oven to 230C/gas 8. Drizzle oil evenly into Yorkshire pudding or muffin tins and put in the oven to heat through.
Pour the batter into a jug, then remove the hot tins from the oven. Carefully pour the batter evenly into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.