No Fail Yorkshire Puddings

Yorkshire puddings remind me of my childhood, and the Sunday roast beef dinners my mom would make when Grandma came to visit. Although I haven't attempted a roast beef dinner here in Nepal, Yorkshire puddings are great eaten with any stew or gravy meal.

Yorkshire puddings can be tricky and in my small oven I thought for sure these puddings would fail; either they would collapse or they wouldn't rise at all. Miraculously, they were near perfect, crisp on the outside, light on the inside. And the recipe was a simple as anything.

The only downside was I only have a 6 muffin tin, so between me, my husband, and my hungry toddler we were fighting over them!

No fail Yorkshire puddings

Ingredients

Makes 12

• 1 cup milk, at room temperature
• 3 eggs, also at room temperature
• 1 cup flour
• ¼ tsp salt
• 2 tablespoons butter

Directions

1. Preheat oven to 200C.
2. Put about 1/2 tsp butter in each muffin cup.
3. With a fork, beat the eggs, and milk in a bowl or large liquid measuring cup. It is easier if the vessel has a spout to pour.
4. Add in the flour and salt. Beat until there are no lumps and large bubbles are forming.
5. Put the muffin tin with butter in the heated oven. Watch closely until the butter is melted and hot but not burnt.
6. Take out the muffin tin. Pour pudding mixture into each tin, filling up 1/2 to 2/3 of the way.
7. Return pan to oven.
8. Cook for 10 minutes.
9. Turn down heat to 175 and bake until the puddings are puffed and golden. 20-40 minutes depending on your oven!
10. Don't open the oven until the puddings are cooked.
11. Remove from pan and serve immediately.