What better way to care for yourself and those you hold dear than roast beef and Yorkshire Pudding. Sunday afternoon or Monday night, any time is a good time to enjoy this traditional meal. Then take a nap!
This recipe makes 6-8 muffin-sized puddings.
- 3/4 cup plain flour
- 3/4 cup whole milk (and a little more)
- 1 egg
- Salt & pepper
- Vegetable oil
- Non-stick muffin tray
Sift the flour and seasoning into a bowl. Add egg and milk. Mix with an electric beater on low until ingredients are combined, then mix on high. Once well mixed, stop and check the consistency of the batter, it should be quite runny. If not, add a small amount of extra milk, then mix on high for a minute or two.
Cover the bowl with a tea-towel and allow to stand for at least half an hour.
Put a small amount of vegetable oil into each muffin cup, about 1/2-1 teaspoon. Place the muffin tray in the oven and heat until it is hot and sizzling.
Beat the mixture again on high for a minute so that it is well aerated and bubbly. Half fill each muffin cup with mixture and pop back in the oven for about 15 minutes and the Yorkshire Puddings have risen and turned a golden brown.
Although traditionally served with roast beef, baked vegies, steamed greens and lashings of gravy, you can try anything which takes your fancy – even a sweet topping.