Yorkshire Pudding

🔥 Prep

• Measure 140 g of all‑purpose flour into a mixing bowl.
• Crack 4 large eggs into a jug and whisk lightly.
• Measure 200 ml of milk and add to the eggs.
• Whisk together the flour, egg‑milk mixture until a smooth batter forms; let rest for 10 minutes.
• Measure 3 tbsp of oil (or beef drippings) for the tin.

🔥 Cook

• 1. Preheat the oven to 220°C (425 °F) and place a 12‑cup muffin tin inside.
• 2. Add 3 tbsp oil to the tin, distributing about ½ tsp per cup, and heat for 5 minutes until the oil is smoking hot.
• 3. Remove the tin from the oven using oven mitts.
• 4. Pour the batter into each cup, filling them ≈⅓ full (about 30 ml).
• 5. Return the tin to the oven and bake for 20‑25 minutes until risen, golden, and crisp.
• 6. Do not open the oven door during the first 15 minutes to prevent collapse.
• 7. Remove the puddings and serve immediately.

🔥 Serve

• Serve hot, straight from the oven, as a classic accompaniment to roast beef, gravy, and vegetables.
• Pair with sliced roast beef, horseradish sauce, and seasonal greens.
• Optionally drizzle with extra gravy or a knob of melted butter.