Yorkshire Pudding - nothing goes better with a Sunday Roast Beef Dinner. Even though my mother was not a very good cook (gasp! I can hear you all now - what mother isn't a good cook!!??? Mine.) I did enjoy our standard Sunday dinner of Roast Beef (rare) with Yorkshire Pudding. My former mother-in-law (who was born in Halifax Yorkshire England) used to add herbs to her Yorkshire Puddings, so I've included that as an option in my own recipe. You can also make a dessert out of leftover Yorkshire Pudding (yes, really!) but we'll talk about that later. For now - the incredible Yorkshire Pudding!
YORKSHIRE PUDDING
Mix 4 oz of flour with 1/2 tsp salt. [Optional: Add 1 tsp Fine Herbes, 1/2 tsp fresh Parsley and 1/4 to 1/2 of a grated onion] Make a well in the middle and add one egg and 1 TBSP Oil. Beat the mixture with a hand beater. Add 5 oz of milk. Put the batter in the fridge for 30 minutes then strain before cooking.
Rub muffin pans with lots of butter and heat them in the oven. Add a little extra oil then pour in the Yorkshire Pudding batter. Cook at 375-400' for 20 minutes.
Serve with roast beef dinner. Gravy poured over the top of a Yorkshire Pudding is delicious.
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