In a mixer crack 2 eggs,add the same volume of milk and flour, season with salt and pepper.
Blend so you have a semi thick batter,same consistency as double cream.

Put the batter in the fridge to cool for minimum 30mins.

I use a fray bentos tin,add 3tbsp of lard or oil, put into the hottest setting on your oven,ours is 230.
When the oil is smoking hot add the cold batter and cook in the oven, don't open the door for at least 30mins! After 30 mins turn the Yorkshire pudding over and cook for another 5/10 mins.