I grew up eating these, but don't know why they aren't made more.



1 cup of all-purpose flour
1 cup of milk
3 robust eggs
A pinch, 1/2 teaspoon of salt
Vegetable oil or beef drippings, about 1/4 inch for each muffin cup

Warm up your oven to a cozy 425°F (220°C). Slide in a 12-cup muffin tin to get it heated.
As it warms, whisk together flour, milk, eggs, and salt in a bowl until it's as smooth as silk, free from any lumps.
Once heated, gingerly take out the muffin tin. Pour a dollop of vegetable oil or beef drippings into each cup, enough to cover the base about 1/4 inch. Send it back into the oven's embrace for around 5 minutes or until it's hissing hot.
Now, pour your love— the batter—into the sizzling muffin cups, each only halfway. Watch as the batter sizzles, with the oil enveloping it.
Nestle the tin back into the oven, letting it bake for a good 20-25 minutes. You'll know it's ready when it's golden, risen, and shouting "Eat me!"
Remember, patience is key! Resist the urge to peek; opening the oven might cause these beauties to shy away and deflate.
Once your Yorkshire creations are done, parade them out and serve while they're still proudly puffed and tantalizingly crispy. Enjoy this time-traveling treat!