Eggs and flour on the left: Yorkshire puddings on the rightOn paper, Yorkshire puddings seem almost laughably easy; mix egg, flour, and milk together, pour it into sizzling oil, and wait. Tall, fluffy, oven-roof-hitting wonders should soon appear. Except it doesn’t always work that way, does it? I’ve had many roast dinner disasters in the past; flat, anaemic pucks of carbs are too easy to make.In times like these, I turn to Mary Berry, whose scone tips, 15-minute lemon curd recipe, and spag bol secrets have never served me wrong. I’ve written before about how the Cordon Bleu-trained chef says most of us are getting our batter ratios wrong, so I thought I’d try her version last week – people, I am sold. It’s all about the eggs “Mary likes to add more eggs and omit a