Yorkshire Pudding (Yorkies!)

Yorkies are an easy, awesome side dish. I use a heavy, oven-proof wok to make for one large pudding, and cut it in wedges to serve. But most people like theirs muffin-shaped, so I've included the lower cooking time to account for that. The main thing in getting them to puff up properly is a very hot oven, pan and fat. The drippings from a beef roast are traditional, but bacon fat or vegetable oil also work well, as long as they're hot when you add the batter. I like the unconventional addition of the sage, and add even more if I'm serving it with poultry. Other herbs like thyme or rosemary also work well. Thanks Mum, for letting me steal and publish your recipe!

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1 1⁄4 cups milk
• 1  cup flour
• 3  large eggs
• 1  tablespoon dried sage (optional)
•  salt and pepper
• 1⁄4 cup  fat, melted

Directions

1. Pre-heat oven to 450 degrees.
2. Whisk all ingredients together.
3. Divide fat among muffin tins, if using.
4. Heat muffin tins or pan (or wok) with fat.
5. Pour (carefully!) the batter into the pan(s). Leave some room at the top, they will puff up.
6. Bake for 15-20 minutes (it`s okay to peek past the 15 minute point), until puffy, crispy and brown.
7. Serve immediately.