Although traditionally thought of as something to serve with roast beef, Yorkshire puddings are actually delicious with just about anything, and they can make vegetarian main dishes really special. They are fantastic alongside vegetarian sausages, layered vegetable bakes and gratins - and everyone, especially kids, loves them. They have a reputation for being hard to make, but they really are very easy - just be sure to heat the oil in your muffin cups first and have the oven really hot.
This recipe makes about 12 Yorkshire puddings.
Preheat the oven to 400℉ or about 200℃.
Put about a half a teaspoon of vegetable oil in each cup of a 12 cup muffin pan with large muffin cups. Using a pastry brush, brush the oil round each muffin cup. There should still be a tiny pool of oil in the bottom of each muffin cup.
In a large pitcher beat together:-
1½ cups milk
Now put your muffin pan in the oven and let it heat up for a couple of minutes.
2 cups flour
¼ teaspoon salt
thoroughly into the egg and milk mixture until the batter is smooth and creamy.
Using oven mitts, carefully remove the muffin pan from the oven and sit it on a heat-proof surface. Pour the Yorkshire pudding mixture into the muffin cups, filling them about three-quarters full.
Gently put the pan straight into the oven, shut the oven door and set a timer for fifteen minutes. Keep an eye on the Yorkshire puddings after ten minutes though, just to be sure they don’t burn. Do not open the oven door until the Yorkshire puddings are puffy and golden. Serve immediately. They are lovely with a little vegetarian gravy poured on top too.