Yorkshire Pudding

Take 3 eggs out of the fridge and let them warm up to room temp. In a large bowl after the eggs are warm break them into the bowl. Use whole milk or at least 2% milk, skim will not work. for each egg use 1/2 cup of milk. Whisk this together until completely blended. Now take 2 table spoon of bread flour per egg and whisk this into the mixture. Now you have a Creep batter( I can’t get the french ‘ on this machine ) Let this rest for apox 1/2 hour.

In a muffin tin place 1/4 inch of Good cooking oil into each spot and place the middle rack of the oven in the middle of the oven turn up the oven to the highest it will go . Place the muffin tin with the oil in it on a baking sheet and place it in the oven. Keep an eye on it now because it will begin to smoke after a time. You need this when the oven begins to smoke ladle in your egg mixture until it comes just up to the edge of the lip. It will foam up now as it cooks fill all of the spots and close the oven door to let them cook for 2o min. They will begin to rise up and begin to brown Turn the oven down to 375 and let them cook until golden brown. They are done, remove them from the pan and enjoy with roast beef or any other meat you have roasted. This the way any restaurant makes them To make more just use the same ratio of eggs milk and flour to make more. We used to make 24 at one time.