I find Yorkshire pudding quite intriguing. I actually thought it was a dessert. I can be forgiven for thinking such. It's called a pudding after all. But then again, the British also have "black pudding" which is anything but.
Yorkshire pudding is the classic accompaniment to roast beef. It's like pancake batter cooked in the oven to make the most of the drippings from the roast. For a lighter version (like mine) use sunflower oil as an alternative.
I've never made these before but the recipes I've read looked simple enough I did not hesitate making them when we had roast beef for dinner last Sunday evening.
In hindsight I think I would have had a better result using self raising flour. Mine just did not rise high enough. It wasn't a complete disaster. My son couldn't get enough of them as a matter of fact. But if you're going to try the recipe below use self raising flour instead.
150g plain flour
pinch of salt
1 1/4 cups milk
1. Sift flour and salt in a large bowl.
2. Add the egg.
3. Add the milk a little at a time making sure everything is well mixed together. Set aside for at least an hour.
4. Place a bit of oil in about 12 individual muffin tins.
5. Heat tins in a 220C oven for a few minutes.
6. Pour the batter into the tins about half to three quarters of the way up.
7. Lower the heat to 180C and bake for about 25 minutes.