Heat the oven to 425°F (220°C).Place a 12-cup muffin tin (or a Yorkshire pudding tin) in the oven to heat up.
Make the batter.Whisk the eggs, milk, flour, and salt together until smooth. (Tip: letting the batter rest 20–30 minutes helps them rise higher — but you can bake right away too.)
Oil the tins.Carefully remove the hot pan from the oven. Add 1 teaspoon of butter into each cup.Put the tin back in the oven for 5 minutes so the butter gets almost smoking hot but be careful not to burn..
Pour and bake.Quickly pour the batter evenly into the hot cups — they should sizzle a bit.Bake 20–25 minutes without opening the oven door, until puffed, golden, and crisp. Watch the oven carefully!
Serve immediately. Yorkshire puddings are best hot from the oven while they’re still airy and dramatic.Enjoy!
