Ingredients
| 1 | teaspoon olive oil (or beef drippings, if you’ve got it) |
| 1 | large egg |
| 1/4 | cup flour |
| 1/4 | cup milk |
| 1/2 | teaspoon English mustard powder |
| 1/2 | teaspoon Worcestershire sauce |
| 1 | pinch salt |
| Freshly ground black pepper | |
| 1 | tablespoon grated sharp cheddar |
Yorkshire pudding is traditionally made in muffin tins, and is a close cousin to the American popover. To serve a crowd, take the recipe above, multiply it by 8, fill a couple greased 12-cup muffin tins and bake for 20 to 30 minutes, or until tall and big and browned. This is such a great thing to serve with a nice fillet of beef, or even individual filet mignons (which you should get in bulk at Costco because it’ll be way cheaper). Or alternatively, buy a fillet and cut it into medallion “mignons.
Make the recipe above (just nix the mustard powder and Worcestershire sauce!) and eat with maple syrup or honey, or sweetened sour cream or yogurt would be fabulous too.
Mws R Writings 