Grew up eating these from nana! My hubby is now so addicted to these babies!

Now, Yorkshire Pudding is a beloved classic from across the pond in England, but it’s made its way to our hearts here too, especially during those splendid Sunday roasts or with holiday meals. Traditionally, they’re baked right under the roast where they catch all those heavenly drippings, but let’s simplify things a touch. Using a muffin tin makes this recipe easy and ensures perfectly crispy puddings every time. It’s a delightful treat that brings a touch of European elegance to our robust Midwestern tables.

Yorkshire pudding pairs wonderfully with roast beef, as is tradition, but don’t let that limit you. Try serving them with any kind of roast meat; the puddings are splendid for soaking up gravy. They’re quite versatile – serve alongside roasted vegetable medley or even with a hearty stew. For a festive touch during the holidays, serve them as a sophisticated side with prime rib and a horseradish sauce.

Servings: 12 puddings

1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup whole milk
2 large eggs
1/4 cup beef drippings or vegetable oil