Step 1

In a mixing bowl combine the eggs and milk. Whisk to break up the eggs. Add the flour and salt and whisk until combined. Cover the bowl and let stand at room temperature for 1 hour. The batter can be made ahead of time and stored in the refrigerator. Do not skip the resting time.

Step 2

Preheat the oven to 450℉. Spray two 6-cup popover pans or a 12-cup muffin pan with non-stick spray. Place the pans on rimmed baking sheets to catch any oil that spills over while baking. Fill each cup with about 2 tsp of oil.

Step 3

Place the baking sheets in the hot oven and leave for 5 to 10 minutes until the fat is smoking hot. Whisk the batter just before pouring in case it has separated slightly while sitting.

Step 4

Carefully take the pans out of the oven. Quickly but carefully pour the batter into the cups. Fill each cup half way with the batter. Return the pans to the oven.

Step 5

Bake for 15 minutes and then reduce the oven temperature to 400℉. Do not open the door. Continue to bake for another 20 minutes until the puddings are puffed and well browned.

Step 6

Transfer the Yorkshire puddings to a rack to cool. They will deflate a little over time. Serve with roast beef and enjoy!