Heating the oil is the secret to making perfect Yorkshire pudding. (Shaun Smith)

Ingredients

• 1 cup all purpose flour
• 1/2 tsp salt
• 1 cup 2% milk
• 2 large eggs
• 2 Tbsp vegetable oil

Set your oven to 425 F with the rack set at centre position. Pour the vegetable oil into the bottom of a 9-inch pie plate. When the oven comes to temperature, place the pie plate in the oven to heat the oil for 10 minutes.

Meanwhile, whisk together the milk and eggs. Sift together the flour and salt. Pour the milk mixture into the flour and whisk together into a smooth, uniform batter.

Once the oil has heated for 10 minutes, very carefully lift the pie plate out of the oven and set it on a heat-proof surface. Make sure no one else is nearby who might bump into you when you do this. Holiday kitchens can get crowded, and the oil is extremely hot and dangerous at this stage.

Pour the batter into the middle of the oil, scraping out the bowl with a spatula to get all of the batter. Very carefully return the pie plate to the oven. Remember, it is still extremely hot. Cook for 30 minutes at 425 F.

Make sure you turn on your oven light so guests can watch the Yorkshire pudding rise. Resist the urge to open the oven door too often, which can disturb the rising of the pudding. If the pudding seems to be rising more on one side, rotate the pie plate once by 180 degrees in the oven.

After 30 minutes, transfer the pie plate from the oven directly to your table. The pudding is impressive to see at this stage but will begin to sink within a minute. Serve cut into wedges with lots of gravy.

Serves six to eight.