As if finally making a delicious roast beef wasn't enough, I made another personal favorite, yorkshire pudding. This totally reminds me of my childhood. My parents immigrated to Canada from Scotland so naturally I grew up on typical British fare. Yorkshire pudding was a staple in our house and had I known just how fussy they are to make, I probably wouldn't have taken my parents' efforts for granted. Although these require a good amount of precision, don't let that deter you from trying to make them. I'm thrilled with how these turned out and really, a roast beef dinner is just not complete without yorkshire pudding.
1 cup flour
1 cup milk
1 tsp salt
1 tsp fat (bacon or beef drippings) for each individual yorkshire pudding you plan on making
Whisk all ingredients together in a large bowl until smooth and there are air bubbles on top. Set mixture aside and allow to come to room temperature (about 30 minutes.) Preheat oven to 400 degrees and put 1 tsp of fat into the bottom of each muffin tray you are going to use. Place the muffin tray in the preheated oven for about 15 minutes. Remove the muffin tray from the oven and immediately fill the trays with batter about 1/2 - 3/4 full (the fat should be hot enough to make the batter sizzle when filled.) Return the tray to the oven and bake for about 20 minutes or until the puddings are nice golden brown (don't peek until after 12 minutes.) Serve immediately.
Makes about 12 yorkshire puddings