Yorkshire Puddings

Instructions

1. 1

   In a large bowl, whisk together the flour and salt. Make a well in the center.

2. 2

   Beat the eggs in a separate bowl, then add them to the flour well along with half the milk. Whisk from the center outward, gradually incorporating the flour until smooth.

3. 3

   Add the remaining milk and whisk until you have a smooth batter with the consistency of heavy cream. Let rest for at least 30 minutes at room temperature (or up to 2 hours in the fridge).

4. 4

   Preheat your oven to 220°C (425°F). Add about 1 teaspoon of oil to each cup of a 12-cup muffin tin.

5. 5

   Place the muffin tin in the oven for 10-15 minutes until the oil is smoking hot - this is crucial for the rise.

6. 6

   Working quickly, remove the tin from the oven and immediately pour the batter evenly among the cups, filling each about 1/3 to 1/2 full.

7. 7

   Return to the oven immediately and bake for 20-25 minutes without opening the door. They should be well-risen, golden brown, and crispy.

8. 8

   Serve immediately while hot and crispy, traditionally alongside a Sunday roast.