Never Failed Yorkshire Puddings (recipe)

I mentioned these in an earlier post, and I know I've promised the recipe to a few people, so here we go.

I can't remember where I found this recipe originally, who gave it to me, it's just hand written in my recipe book, so if it's yours, thank you!  This has never ever failed me, in our old house with its thermostatically challenged oven, or our new house with its fully functioning fan oven. (I'm still getting used to that, by the way!)  The secret is, it's all measured by volume.  No scales, you just need a measuring jug, or a child's beaker with ml measures on the side.  And because it's such simple measures, it's easy to scale up or down, depending on your family size.

I made these. Really.

Ingredients
2 eggs
100ml milk
100ml plain flour

makes 6 muffin-sized yorkies, or 12 cupcake sized. Or probably one giant one, if you're a greedy person.

1. Combine all the ingredients in a bowl, whisk gently with a fork & make sure there's no lumps
2. Put it to one side for at least half an hour (while you get on with making the dinner!)
3. Preheat the oven to gas mark 8, 220c, or whatever if you've got an old Fahrenheit oven.  If the oven's on for everything else, just whack it up for the last bit of cooking time.
4. Put a greased muffin tin into the oven to heat for 5 mins
5. Carefully remove the tin from the oven & pour the mix into the hot tin. Don't fill the spaces more than halfway, these are going to RISE!!!!
6. Put the tin back into the oven
7. Cook for 20 minutes
8. DO NOT OPEN THE OVEN DOOR DURING COOKING TIME!!!!!! NO MATTER HOW TEMPTING IT IS!!!!!!!!!!
9. Remove from the oven
10. Be amazed.
11. Eat.

There you go folks, easy as that!