Yorkshire Puddings

Yorkshire puddings are a traditional British staple served with savory dishes such as roasts. The natural well in the center of the pudding is filled with gravy or sauce. They are a souffle-like, pastry like, puff of deliciousness. This was my first attempt at making them, and they can seem intimidating but are actually very easy to make as long as you adhere to the procedure. Like souffles though, they will collapse, so serve them as soon as possible after baking!

Yorkshire Puddings
8 large eggs
2 cups milk (high fat)
2 cups all-purpose (plain) flour
1 teaspoon salt
24 teaspoons (that's 8 Tablespoons or a little more than 1/3 cup) roast drippings, oil, or butter

In a large bowl, whisk the eggs until smooth. Whisk in the milk until smooth. Sift the flour in gradually and whisk to avoid lumps, then whisk in the salt. Batter should be made at least two hours in advance and refrigerated but overnight is even better
When ready to bake, preheat oven to 425◦F Place 1 teaspoon of fat in the well of each of 24 muffin cups. Place muffin pans on a baking sheet and place in the hot oven for 5-10 minutes until the fat is very hot and begins to smoke.
Moving quickly, pour the batter into the cups, filling each about 2/3 full. Carefully return to the oven and bake for 15-25 minutes until risen and golden brown. Don't open the oven before 15 minutes have passed. Mine were risen at this point, but took an extra ten minutes to brown.

Allow to cool slightly, then gently loosen from the muffin tins and serve immediately pooled with gravy or jus!