Yorkshire Puddings

An old English favourite, developed during the Depression, to be served as a starter before a Roast Meal in order to "fill up"people so they wouldn’t need to eat so much expensive meat.
Yorkshire Puddings are easy to make but are also easy to stuff up!

1 Cup Plain Flour
1 Teaspoon salt
2 Eggs
1/2 Cup of Milk
1/4 Cup cooking Oil

In a large bowl pour in the flour, then add salt and break eggs into mixture.Start mixing with a whisk while slowly adding milk until you get a "thick cream"like texture.
Set aside for at least 1 hour to allow to breathe and come to room temperature.

Heat Oven up to Maximum(remember if you have a Roast in there, cover meat with foil to prevent burning)
Drip 4 or 5 drops of Oil into each compartment of a Muffin Tin.
Place Muffin Tin on Hottest shelf in Oven for 5 minutes.
Take out using oven gloves(duh)
Pour Yorkshire Mix into each compartment only 1/2 filling each one.
Return to hottest shelf in Oven and Bake for at Least 5 mins
If Possible use a torch or your oven light to monitor progress,Yorkies are done when they expand out of Muffin Pan and get a Brown look on top.
DO NOT OPEN OVEN DURING BAKING, this will cause Yorkies to go all flat on you.
Serve immediately with Roast and Vegies and enjoy.

You can also use this mixture to make another quirky English Dish
“Toad in the Hole”
This is Basically Cooked Sausages placed in a flat Baking dish , then Yorkshire Pudding mix Poured over and Baked in same way