Instructions

1. Preheat your oven to 200C (fan). Take a 12-hole non-stick muffin tin and add approx 1 tsp oil to each hole.
2. Once the oven is hot, place your muffin tin onto the top shelf, to allow the oil to get nice and hot (for about 5 minutes) while you are making the batter. Using hot oil is really essential in helping the puds to puff up during baking, so do not skip this step.
3. Add the plain flour, cornflour and eggs to a mixing bowl and mix with a fork until you have a thick paste.
4. Pour the milk into the bowl and mix well with a fork until you have a smooth batter.
5. Then pour the batter through a sieve into a measuring jug, to get rid of any small lumps and to ensure your yorkshire pudding batter is perfectly smooth. Plus, the measuring jug makes it easy to pour out into the tin.
6. Remove the hot tin from the oven and place on a heatproof mat. Carefully pour the batter equally into the 12 holes of the tray - each hole should be about two thirds full. Then straight back into the oven, on the top shelf, to bake for 25 minutes.
7. Do not open the oven while they are cooking (at least during the first 20 minutes, else the puddings may collapse). Once puffed and golden, remove from the oven and serve hot. If you are waiting a while to serve, place them on a wire rack so they don't get soggy in the tin. Enjoy!