Yorkshire pudding

A traditional side dish in English cuisine, usually served with stew meat, surprisingly I have never tasted it in all the visits in UK. Finally saw it on an English friend's Xmas dinner photo, looking very cute, and out of curiosity asked for the recipe. 

Yorkshire pudding with beef stew

It is actually very easy to make, and surprisingly pleasing to eat, part crispy part chewy. Reminded me instantly of French choux pastry or Chinese fried dough, both are much more troublesome to make than Yorkshire pudding.

Yorkshire pudding before baking

2 eggs

100 gm milk

75 gm flour

1/2 tsp salt

Yorkshire pudding

1. Whisk eggs, add the remaining ingredients, whisk to mix well, rest in fridge for at least 1/2 day before using.

2. In a muffin tin, add a tsp lard/goose fat/coconut oil/olive oil, heat at 220˚C for 2 minutes.

3. Pour batter to 1/3 height of the tin, return to hot oven and bake for 20 minutes, do not open the door during cooking.