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Measure the volume of eggs, add to a mixing bowl, add the same volume of flour and ½ the volume of milk.
Whisk together until lump-free and add the rest of the milk. (see video)
Leave this batter to rest for at least 30 minutes to 48 hours, the longer the better the flavour and the rise.
Preheat your muffin tin with a little oil or fat for 10 - 15 minutes at 220c (428F)
Season the batter with salt before baking the Yorkies.
When the oil is hot, pour your room-temperature batter in, around halfway up the molds.
Bake at 220c for 15 minutes, then reduce the temperature to 190 for a further 10-20 minutes until they are evenly golden brown.