Yorkshire Pudding

1. Equipment:
   • 1 — Mixing Bowl
   • 1 — Spoon
   • 1 — Muffin Pan
   • 1 — 1-cup Measure
2. Ingredients:
   • 1 cup — Flour
   • 1 cup — Milk
   • 2 — Eggs
3. First:
   • Put flour into bowl, with concave centre.
   • Add eggs and a little milk.
   • Mix towards centre until uniform.
   • Mix while slowly adding rest of milk.
   • Beat a few seconds.
4. Wait 30 minutes.
5. Then:
   • Put small amount of roast-beef drippings into 6 to 8 partitions of the muffin pan.
   • Heat pan in oven.
   • Add batter to pan.
6. Heat at top of oven at 400 — 450°F for 20 — 30 minutes.
7. Serve hot.

Variations

• Add powdered garlic and onion to the batter.
• Modern roasts tend not to have drippings. Instead, add some oil and either soy sauce or a small amount of water mixed with OXO or Bovril.

Notes

• Cooking time and temperature should be adjusted as appropriate so as not to interfere with cooking the roast.
• Banging oven door etc. might cause puddings to collapse.
• It should be crispy but not burnt on the outside, and soft, almost like custard, on the inside.