Yorkshire Pudding

Last night I made a roast beef dinner. The great thing about this is that you can have YORKSHIRE PUDDING!! This is a savory puffy pastry-like bread that you fill with gravy - it is easy to make and very delicious:

Yorkshire Pudding recipe...

1 Cup Flour

1 Cup Whole Milk

2 eggs

1/2 tsp salt

Oil

• Use a 12-cup muffin pan - cover the bottom of each cup with a little oil - just enough to cover the bottom, then place the pan in a very hot oven (400 F) until you see it smoking just a little. Some people put juices from the roast into the bottom of the muffin pan...that;s fine also...so long as there is some kind of fat or oil as well.

• While the muffin pan is in the oven beat the other ingredients very slowly - just until they are smoothly blended - don't over beat.

• Take the hot pan out of the oven and fill each cup as quickly as you can with the batter - just fill to about 1/3 the way. These will puff up, so don't over-fill. The batter should sizzle just a little when you put it in the hot oil. This is really one of the secrets of Yorkshire Pudding - the pan/oil has to be super hot before you put the batter in.

• Bake for about 20 mins - you will see them all puffed up and browned a little - that is when they are ready.

• Place the Yorkshire Pudding on the dinner plate (2 each is good...or 3...) and fill them with gravy - you can still put gravy on the meat etc...but Yorkshire Pudding just goes so well with meat and gravy...enjoy

Last night I made 1 1/2 times the recipe:

Here is what they look like at the end - kind of fluffy...kind of crunchy - some say they are like popovers:

I don't think Yorkshire pudding lasts very well - best eaten right after they come out of the oven.