Yorkshire pudding is one of my family's favourites. I remember as a kid being so happy when Mom made Yorkshire pudding with our weekly roast beef and apple pie Sunday dinners. We really were spoiled - we just didn't know it! Of course, she made them in muffin tins and I have special Yorkshire pudding pans. She always made them at the last minute (for a family of 6 kids no less) while I make them up in advance and warm them up while I'm preparing the gravy. Nevertheless, they still taste like childhood and the leftovers freeze for another day.
1 1/4 cups milk
1 cup of all-purpose flour
pinch of salt
I like to use my batter bowl with the spout. Whisk eggs and milk together and slowly add the dry ingredients and whisk to a smooth batter. You can also mix the batter in a blender or food processor. Let it rest for 30 minutes while you are preheating the oven to 450 degrees and warming the pans. It'll make 10 to 12 Yorkshire puddings.
Put a drop of oil into each cup of your pan and using a pastry brush, spread the oil over the bottom and sides of the cups.
When the oven is almost warm enough, put the oiled pans in to heat for about 5 minutes. Take them out when they are smoking hot and pour batter in half way up each cup.
They will hiss and bubble up a bit. Get them in the oven quickly and bake them for 20 minutes without opening the oven door. Then take them out and get them out of the pans and onto their sides on a rack. They will collapse quickly if you leave them in the pan.
Once they are cooled, you can package up any that aren't needed for dinner and freeze them. They will thaw quickly and you can reheat them after the roast is out of the oven and you are making the gravy. Enjoy your dinner!