Makes 8 puddings
Originally from January 2014 on my old blog
First of all, I’d like to apologize; this is my first recipe in a while that I don’t have any pictures for. That’s because I made this recipe for last year’s Christmas dinner back before Blondie In The Kitchen was born.
Anyway, Roast beef and Yorkshire Puddings! What a combination! It’s like peanut butter and jelly, tomatoes and basil, cheese and crackers… except way, way better than any of those. Next to a super fatty, heavy dish of roast beef, light, airy Yorkshire Puddings are the perfect contrast. Plus, some of the beef drippings from the roast are used in the Yorkshire Puddings, so it just marries the two in an inexplicable way.
Of course, the Yorkshire Puddings without the roast beef are still perfectly amazing. You can always make them without the beef and use olive oil instead of the beef drippings, no problem.
~1 cup all-purpose flour
~¼ tsp salt
~Scant 1 cup whole milk
~Olive oil, to grease (only if you are making the puddings without the beef, if you are not, then you jut use the beef drippings from the roasting pan for the puddings, which gives them a great flavor).
Heat the oven to 425 F. Grease 8 muffin tins with either the roast drippings or olive oil and put on the top rack of the oven for 5 minutes to heat up the grease. Remove CAREFULLY, pour the batter into the greased tins, and bake for 15-20 minutes or until golden brown and puffed. Serve immediately; they can sink if they wait.