Is there anything more glorious than a perfectly baked fresh out of the oven Yorkshire pudding? (And by Yorkshire pudding I do mean popover, as I did not use roast drippings to make these. But my mom used to, and while she now makes them with oil instead, we still call them Yorkshire puddings.)
My mom only ever makes these when she makes roast beef and my brother and I always fight over who ate more Yorkshire puddings. I carefully count how many everybody eats. And will eat any that are leftover because they're not nearly as delicious the next day, and a Yorkshire pudding cannot go to waste! This is my mom's recipe, and after looking up other recipes it seems that they're all pretty similar to this. I was so ridiculously excited to make these for the first time that I think I ate 6 of them for dinner (with a side of vegan pot roast and delicious vegetable gravy). I probably won't eat 6 of them next time, but I will be making them again.
If this sounds good, you might also like:
Cheddar and Black Pepper Scones
Light Brioche Burger Buns
Noreen Kinney's Irish Soda Bread
Yorkshire Pudding (that are actually Popovers)
1 cup all purpose flour
1/4 tsp salt
1 cup milk
2-3 tbsp oil
Preheat oven to 400F.
In a blender or with a whisk, blend together all ingredients except oil, until very smooth. Let batter sit on the counter for 45 minutes.
Put 1/2-1 tsp of oil in each muffin pan (enough to cover the bottom). Place muffin pans in the oven for 5-10 minutes - if the oil starts to smoke before then, take them out. Take muffin pans out and evenly divide the batter. Each cup will be about halfway filled.
Bake for 20-25 minutes, until dark golden brown and puffy. Serve immediately.