Serve as a side dish with any roast dinner or eat them cold the next day with jam and clotted cream. The secret to Yorkshire puds is hot, hot oil.
6 tsp. vegetable oil (for really traditional Yorkshire puddings, use beef fat or bacon grease)
1 1⁄2 c all-purpose flour
1⁄4 t salt
1 1⁄2 c milk
Preheat the oven to 375°F. Add 1 t vegetable oil to each cup of a 6-cup muffin pan and put it in the oven for 5 minutes. In a large bowl, whisk flour, salt, milk, and eggs to form a smooth batter without lumps. Carefully remove the muffin pan from the oven. Divide the batter between the 6 cups. Bake for 25 min., until the tops are golden brown. Serve with roast beef or chicken, or just dip them in gravy and eat them all up. Serves 6.