Yorkshire Puddings are a traditional English side dish usually eaten with a roast dinner or sausages with beef/onion gravy.
Ingredients (makes 6-8 in a large muffin tin):
1½ cup milk
1¼ cup all-purpose flour
½ tsp salt
1 tsp of veg oil per muffin mold being used
NB: The batter is best prepared with time to let it rest in the refrigerator for about 30 minutes
Preheat oven to 425°F
Combine the flour, salt, eggs and milk and mix together either by hand (make sure you do it well) or using a mixer until batter is smooth with no lumps
Put 1 tsp oil into each muffin mold and heat in the oven until hot and just starting to smoke (I usually oil 6 molds as I don’t tend to get enough batter for more)
Pour the chilled batter into each mold to about ¾ full, it will bubble and hiss, then bake in the oven for about 20 minutes or until well risen, crispy and nicely browned (do not open the oven door to check them too often as they may deflate)
Serve as part of your roast dinner or as a side dish for a meal that has a lot of sauce/gravy
If you have a go at this recipe, let me know how it turns out!