4. Add the 2 tablespoons of veggie oil and 1/2 teaspoon salt.
Beat to make sure everything is well mixed. This is a fairly runny/watery dough.
5. Find your Yorkshire pudding pan. Don't have one? Neither do I. And I don't want any. I'm perfectly fine with my muffin tins! Put about 1/2 teaspoon of vegetable oil in each muffin tin. It's probably way more than what you use to bake with. That's ok. Don't use less!! I grab a sandwich bag, and use it to spread the oil all around each muffin cup.
6. Now, go do something else for about 15 minutes. For real! It allows your oven to preheat. And, it allows your ingredients to warm a bit. When they are really cold, the recipe doesn't always work. You can either wait or, preplan and have your milk and eggs sit out before you start using them.
7. Take your muffin tin (or popover pan) and put it into your preheated oven. Yes, empty, with only the oil in it. Leave it for about 5 minutes so the oil gets nice and hot.
8. Carefully open the oven, pull out the rack with the muffin tins on it and CAREFULLY pour your batter.
If you used a bowl to mix your dough, put some into a large measuring cup. You need to pour about 2/3 of a cup into each muffin well. I start at the back and work towards me. Be careful not to burn yourself and not to spill.
9. Close the oven door. Set the timer for about 24 minutes. DO NOT OPEN THE DOOR. You can turn on the light and look at them rise through the window. If you open the door while the Yorkshire puddings are rising, they may collapse. That's not fun!! I repeat, DO NOT OPEN THE DOOR!
10. At 24 minutes, open the door slowly and peek in. Are they nice and puffed up? A beautiful golden brown color? Pull the rack out and take a skewer (or another similar poking object) and quickly poke each one to release steam.
Put back into the oven and bake for another 2-3 minutes.