Yorkshire Puddings with Crisp Edges and Soft Centers

Step 1 of 7
Whisk the flour, salt and pepper in a bowl or jug with a pour spout. Crack in the eggs and whisk for about 1 minute, until you have a thick, smooth paste with no dry flour.
Step 2 of 7
Pour in the milk a little at a time, whisking until the batter is the consistency of heavy cream. A few small lumps are fine. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
Step 3 of 7
Heat the oven to 425°F (220°C) with a rack in the center, about 15 minutes before the batter has finished resting.
Step 4 of 7
Add 1/2 teaspoon of oil to each cup of a 12-cup muffin tin, slide the tin onto the rack and heat it for 10 to 12 minutes, until the fat shimmers and gives off a thin wisp of smoke.
Step 5 of 7
Stir the chilled batter and pour it back into the jug. Working quickly, set the hot tin on a heatproof surface and fill each cup about halfway, roughly 2 1/2 tablespoons (40 ml). The batter should sizzle as it lands.
Step 6 of 7
Return the tin to the oven at once and bake for 16 to 18 minutes, without opening the door for the first 14 minutes, until the puddings stand tall with deep golden tops, crisp rims and firm sides.
Step 7 of 7
Run a thin knife around each pudding, lift them out and serve right away.

Approximate values per serving.