Yorkshire Pudding

We had these Yorkshire Puddings with this Pot Roast a few weeks ago.  These are little savory puffy thingies made from a flour-milk-egg batter, cooked in oiled or buttered muffin tins, and served up with roast beef and gravy.  It's a British (English) recipe, traditionally using beef drippings instead of butter or oil.  My husband and I love these, but my kids seem wary of them for some reason, so I'll wait a little bit before I make them again, just because this makes so many (12).  Though I might try halving the recipe at some point.  (Maybe using a yolk for the 1/2 egg).

Yorkshire Pudding
adapted from Allrecipes

3 eggs

1 cup milk

1 cup all-purpose flour

2 tablespoons butter*

1.  Preheat oven to 375 degrees F (190 degrees C).  In a medium bowl, beat eggs with milk. Stir in flour. Set aside.               

2.  Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. (*See below).  Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.

3.  Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 20-25 minutes more or until puffed and golden.      
         
*To easily divide butter:  Use cold butter.  Cut into 2 separate tablespoon slices using the markings on butter wrapper.  Now, cut each slice into 6 equal pieces, equaling 12 total.  Drop one piece into each muffin cup. 

**This post and photos are property of http://dishingwithdish.blogspot.com/**/