200 g cornflour (cornstarch)
6 eggs
300 ml milk (dairy-free if necessary)
50 ml cooking oil

Preheat your oven to 220°C/200°C fan/425°F.
Add just around a tsp of oil to each of the holes in the muffin tin.
Place your tin in the oven for 10-15 minutes until the oil is super hot, basically spitting!
Whilst your oil is heating, beat/whisk your 6 eggs into your cornflour in a big mixing bowl.
Once thoroughly combined, gradually add your milk a little at a time. Mix together - I use a non-electric whisk for this but you could use a electric hand mixer if you like.
Pour your Yorkshire pudding batter into a jug so it's easier to pour into each hole.
Next you need to be quick! Remove your muffin tray from the oven and immediately fill each hole with your mixture until just under 3/4 full (for really big yorkies or under half full for more modest but equally epic yorkies!). They should sizzle a little. Be very quick here and get them back in the oven asap!
Place back in the oven and bake for around 15 20 minutes until golden and risen. (NEVER open the oven door during their bake, this will ruin them!)
Remove from your oven once cooked and serve up with a delicious roast dinner (lots of gravy!).
Enjoy!