Prep 10 mins
Cook 25 mins
This dish, commonly served aside roast beef, is good on it's own, but one should never forget it's true purpose: a cup to hold as much gravy as possible :) This is my granny's recipe. I had had equal success with white or whole wheat flour. Yay Yorshire Pud!
- Sift the flour and salt into a mixer bowl. Mix the water and milk, and add them while beating to form a smooth paste.
- Add eggs, and beat for two minutes.
- Add hot fat from your roast, or vegetable oil if baking on your own, to a muffin tin, and heat in a 425° oven for 5 minutes. The amount will depend on the shape and size of your tin, but it should cover the bottom of your tins. When it is bubbling hot, very carefully, and definitely with an oven mitt, swirls the fat around the tin, to cover the sides. Dip a paper towel in and grease the top as well, as these puff up a lot.
- Once greased, pour in the batter, about 2/3 full. Do not worry about how much fat is in the cups, you don't eat this stuff every day! Do, however, put a baking sheet on a rack under the muffin tin, as some of the fat will likely spill out while baking.
- Bake in a 425° over for 20-25 minutes. The tops should be puffy and lightly browned. One removed from the oven, immediately tip the pan on it's side to help loosen the muffins. Let cool for a minute or two, then remove. They will fall a little, that's normal.
- When eating, poke a hole in the top and fill with as much gravy as the pud will hold.