Yorkshire Pudding

The traditional side dish with roast beef. Try it instead of potatoes - it's easy and it makes the meal more elegant. Put it in the oven right after you take the roast out so it cooks while the meat rests.

• Ready In: 40 mins
• Serves: 6-8
• Yields: 12 puddings

Ingredients

• 2  cups flour
• 4  eggs
• 1 1⁄2 cups  whole milk
• 1  teaspoon salt

Directions

1. Preheat oven to 425°F.
2. Mix all ingredients in a bowl with a whisk until smooth.
3. Spray a 12 cup muffin tin with nonstick cooking spray.
4. (Optional - If you have pan drippings from the roast, put a little in the bottom of each cup.).
5. Divide the mix among the twelve cups. Each should be 1/2 - 3/4 full.
6. Cook at 425 F for 20 - 30 minutes until each pudding has risen & is just golden brown. Do not overcook or puddings will be too "bready.".
7. Serve with roast beef, gravy, and vegetables.