Yorkshire Pudding

A classic accompaniment to a roast dinner.  These are stupidly simple to make and extremely tasty.


ingredients:
makes 12 servings
1.  10 oz ap flour (2 cups)
2.  4 large eggs
3.  1 tsp table salt
4.  1 1/2 cups whole milk
5.  1-6 TBL water
6.  A 12 cup Muffin pan
7.  Oil with high smoke point like vegetable oil, corn oil, peanut oil, or grapeseed oil.  Do not use olive oil.  Its smoke point is too low and will not get hot enough and just burn.

recipe:
1.  Sift flour and salt into a bowl.  Add eggs and mix vigorously until well combined.
2.  Add whole milk, 1/2 cup at a time, mixing vigorously until well combined before adding in more milk.
3.  You want the consistency to be a drop thicker than crepe batter.  It should be a lot thinner than pancake batter.  Add water, a tablespoon or two at a time, then mix until it reaches the right consistency.  Leave to rest at room temperature.
4.  Heat oven to 450 farenheit and adjust oven rack to lower middle (the reason I heat up the oven after the batter is to allow the batter to rest a good 15 minutes)
5.  Pour 1 tsp of oil into all 12 cups
6.  After the oven finishes pre-heating, add the muffin pan with oil ONLY for 7 minutes.
note: - one of the keys to this is to get the oil super hot before adding in the batter.  The heat from the oil is what creates the rise.
7.  1 min before you take out the muffin pan, prepare an area that you will place the muffin pan.  It will be super hot, so place it on something that is stable and won't melt.  Prepare the batter either by pouring it into some type of pourable container, or just use a 1/2 cup measuring cup to pour the batter into the muffin pan.  We want to get the batter into the muffin pan as quickly as possible, so we lose as little heat as possible.
8.  After 7 minutes, carefully but quickly take out the muffin pan, CLOSE THE OVEN DOOR, then place the muffin pan onto the prepared area.  As quickly as possible, pour the batter into the muffin cups, filling it to just before completely full so that it doesn't spill over.
note: - you should hear a sizzle when you first pour the batter into the muffin pan.  That's how you know the oil was hot enough.
9.  After you have filled all 12 muffin cups, most likely you will NOT be able to hold the muffin pan with 1 hand, so open the oven door FIRST, grab the muffin pan with 2 hands, place onto the lower middle rack, then close the oven door.
10.  Do not open the oven door for the first 20 minutes.  You need all the heat for as much rise as possible.  Bake for 10 minutes on 450, lower the oven temperature to 375 and bake for another 20-30 minutes, until the outside is dark golden brown.  Take out from muffin pan asap so they are not sitting in oil.
note: - Serve hot with gravy poured on top and next to a roast.  They can be eaten cold with jam and still taste great.