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
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.
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