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Traditionally served to roast beef with a bit of gravy, it's also common to have these delights for breakfast instead of scones or waffles.
1 cup all purpose flour
1 cup free range eggs (roughly 4 large eggs)
1 cup liquid milk (half milk - half water also works well)
1/2 tsp salt
What is the secret to Yorkshire Pudding? My Sister-In-Law says it's a very hot oven, smoking hot fat and the right mixture of eggs, milk and flour.
And we all know to never ever argue with a sister in law!! ;-)
1. Measure your eggs in a large measuring cup
2. Measure exactly the same amount of milk as your eggs measured
3. Now, measure out exactly the same amount of all purpose flour as your eggs measured.
In other words, if your eggs measured 1 cup, then you'd want a cup of milk and a cup of flour. Now you have the three key ingredients for never fail Yorkshires... but there's more!
Using a mixer, blend together the eggs and the milk and add a pinch of salt. Let that sit on the counter to rest in a bowl for about 10 minutes.
In the meantime, take out a 12 muffin muffin tin or a 6 popover popover tin. Pinch off about a pea size bit of beef fat, lard or if you want, you can use vegetable oil (approximately 1/2 tsp in each Yorkie cup. Veg oil does not impart the roasted meat taste, but it is a decent substitute if you need one.
Now, your egg mixture should have rested long enough. Now it's time to add the flour, but you'll want to sift it quickly into the egg/milk mixture. Use your hand mixer and incorporate the flour, egg and milk together well until the consistency is like a thick cream. Let this mixture rest on the counter for at least 30 minutes or longer.