Beat together egg, milk and salt. Then whisk in the flour a little at a time until you get a smooth batter with little bubbles around the edges. Allow to sit for 30 minutes to thicken. Generously oil the muffin tins and put into a hot oven at 220c for 5 minutes until smoking hot. Whisk up batter again, adding 1 tspn of cold water if to thick. Pour into hot muffin tray, it should sizzle. Put back into hot oven for 15-20 minutes. Batter should be crisp aroung the edges.
Yorkshire Puddings are a must in our house if we are having roast beef!!
