I usually don't measure the ingredients out. I usually plonk three heaped desert spoons of flour into the bowl and then add the eggs and milk to the consistency I want.
Some people like to rest the batter before pouring into your boiling hot pan, but if time is tight - it will be fine if it goes straight in the oven.
I start by putting the oven on at 200C and making sure the oven is nice and hot. I use a sponge sandwich tin for my Yorkshire Pudding. Use about two tablespoons of sunflower oil or light olive oil in the sandwich tin and heat in the oven for at least ten minutes until the oil is nearly smoking hot. When you pour your batter into the tin, it should start to sizzle around the edges. Get it back in the oven as quick as possible and cook for 25-30 minutes - and what ever you do - don't open the oven! Or your big risen Yorkshire Pudding will flop into a pancake!
100g plain flour
Salt and pepper
Preheat oven to 200-220C. Heat a Victoria sandwich tin with two tablespoons of sunflower oil in the preheated oven for 10 minutes.
Start with the flour, salt and pepper in a large bowl. Give it a whisk around to mix. Then add the eggs and start to whisk. Gradually add the milk whilst whisking to prevent lumps forming. Leave to rest if desired.
Take the tin out of the oven and quickly add the batter and get it straight back in the oven. Leave to cook for 25-30 minutes until golden brown. Do not open the oven whist the Yorkshire Pudding is cooking! Serve with your favourite stew or sausages and mash! Enjoy!