Preheat the oven to 220°C, fan 200°C, gas 7. Pour the oil into the holes of a 4-hole Yorkshire pudding tin, or deep 6-hole muffin tin and put in the oven for 5 minutes, or until the oil is really hot and smoking.
Meanwhile, mix the milk and eggs together in a jug. Sift the flour into a large bowl and season with freshly ground black pepper. Make a well in the centre of the flour, pour in the eggs and milk and whisk, drawing in the flour as you go, until you have a smooth batter.
Transfer the batter to a jug. Pour into the hot tin, filling each hole no more than three-quarters full. Cook, without opening the oven door, for 15-18 minutes or until risen, deep golden and crisp.
Cook’s tip: make toad in the hole by placing half a cooked freefrom sausage into each well in the Yorkshire pudding tray, before adding the batter mixture. Cook as above.