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The perfect complement to a Sunday pot roast. Yorkshire puddings were an essential part of our pot roast supper.
Preheat oven to 400ºF. Butter muffin tins making sure to coat completely.
Whisk eggs. Add in flour, milk, salt, and cheese, if using. Stir until just combined. Do not over mix. Let batter sit until it reaches room temperature.
Pour batter into muffin tins until they are 3/4 full. Bake for 25 minutes at 400ºF, then turn heat down to 350ºF and bake for 15 minutes. When finished, immediately poke the tops to create a vent for steam and remove from the muffin tins.
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