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Preheat the oven to 230°C/Gas 8. If you are cooking these puddings to go with roast beef, increase the oven temperature once you remove the beef to rest.
Sift the flour and salt into a large bowl. Add the eggs and half the milk and beat until smooth. Mix in the remaining milk and the grated horseradish and leave the batter to rest for at least 30 minutes, or even while the beef cooks.
Put a teaspoon of oil or, better still, hot fat from the beef roasting tin into each compartment of a 12-hole muffin tin or 2 x 4 hole Yorkshire pudding tins and place on the top shelf of the oven until very hot (almost smoking).
When ready, whisk the batter again, pour it into a jug and fill the tin at the oven until each hole is three-quarters full. (This is safer than carrying a pan of boiling fat across the kitchen.) Watch out as the oil will sizzle a bit. Put the tin straight back into the oven and bake for 10-12 minutes for the 2 x 4 hole tins or 12-14 minutes for the muffin tin, until the Yorkshires are well risen, golden brown and crisp on the outside but soft and springy in the middle.