To many people, a meal of roast beef is incomplete without these small puffs. Originally, the fat from the roast would be used to grease the tins, however olive oil also works well. The secret to making perfect Yorkshire pudding is to work quickly and ensure both the oven and muffin tin are very hot.
60ml (¼ cup) olive oil
250ml (1 cup) milk
2 eggs, lightly whisked
150 g (1 cup) plain flour
1 teaspoon sea salt
1. Preheat the oven to 200°C (400°F/Gas 6). Divide the oil among twelve 80 ml (1/3 cup) muffin tin holes. Place the tin in the oven and heat for 10 minutes.
2. Meanwhile, use a whisk to combine the milk, egg, flour and salt in a jug. Working quickly, remove the muffin tin from the oven and pour the batter evenly among the holes. Bake for 20 minutes or until golden and puffed. Serve immediately.