Whisk the eggs, milk and salt until combined.
Sieve the flour into the egg mix and whisk until all combined and bubbles appear.
Now put the mix into the fridge and leave to cool for an hour.
After an hour, preheat your oven to 220C and pour around half a teaspoon of oil into each mould.
Give the batter another whisk.
Heat the oil until it starts to smoke slightly.
Now pour the batter into the moulds filling each to just about half.
Put the pan straight back into the oven and bake for 20 minutes until golden.
Serve whilst hot.
Tip: Should you have any Yorkshire puddings left over (unlikely we’re sure), chop them into small pieces, fry the pieces in a little butter and serve as a dessert with some stewed apples and vanilla ice-cream.