Miniature yorkshire puddings

Growing up the Sunday roast was very much a thing, any time we had a beef roast yorkshire pudding was always included. I grew up with muffin sized yorkshires but decided to switch it up recently and have discovered a new love for these mini yorkshires. All the flavour and gravy holding power of a full sized yorkshire but with more of the nice outer crust!

Ingredients 4 large eggs 150 grams flour (sifted 2x) 3/4 cup + 2 tbsp (200g) 2% or whole milk 1/2 tsp salt 1/2 cup oil 1. Sift flour twice into a large bowl or 4 cup measuring cup

2. In a separate bowl whisk together eggs, flour and salt

3. Slowly mix together liquids and flour stirring to prevent clumping

4. Let mixture come to room temperature.

5. Preheat oven to 450°

6. Distribute oil evenly into muffin tin cups

7. Heat tin in oven until oil is at smoke point, 5-7 minutes

8. Fill hollows halfway with batter and place back in oven for 11 minutes.**

9. Remove and serve immediately with gravy

*do not open oven until ready to remove! If you open early they will fall

** you can cook in a standard muffin tin, increase bake time to 20