I may try that miep, but wonder if it is enough milk and I'd add some salt. The thing is, I love Yorkshire puds but DH does not, I need to ration the number I make as I end up eating more than I should.
Your recipe is interesting and it reminds me of a recipe I was told of by a friend for Victoria sponge. She recommended weighing 3 (or 4 or more depending on size of cake you want) eggs in their shells then weighing out the same amount of sugar, butter and SR flour and a pinch of salt. Make by the usual creaming method or all-in-one if you wish and bake as usual.