If you are an American, ignore the name of this item. It is not a pudding, even if you are familiar with the Brits use of the term pudding for the dessert or sweet course at the end of a meal, it is not that kind of a pudding. What it is, kind of defies translation into the American kitchen, it is sort of a bread like a popover whatever that is. What I can guarantee you, is they are delightful. In the British Isles they are commonly served as part of a proper Sunday roast dinner, along with a hearty meat based gravy. John Gray posted recently about stuffing them with meat and gravy. I have found that left overs store well in the refrigerator, can be cut open and used to make a delightful small sandwich.
Fat, rendered beef, chicken or pork fat, or vegetable oil about 10-12 tablespoons total.
4 large eggs
1 1/2 cups milk
1/2 teaspoon salt
1 1/4 cups bread flour
Preheat oven to 425-450 degrees.
At least 30 minutes before you intend to start baking, beat the eggs until starting to change color (3 or 4 minutes with a whisk), add the milk and whisk for another minute or so, add the four and salt and whisk until smooth (2-3 minutes.) Let sit for at least 30 minutes, longer is fine.
Using a muffin or cupcake pan (I use a good non-stick one) add one tablespoon of fat to each cup. Place in the very hot oven for 5 minutes +/-. You want to the fat to get smoking hot, remove and carefully add batter to each cup until it is about 3/4 full. I often find this batter fills 10 of the 12 cups. Immediately return to the oven and bake undisturbed for 25 minutes. Don't be tempted to peak, opening and closing the oven can cause them to fall.
Remove from the oven and remove from the pan with tongs (they are hot, the pan is searingly hot.) You want to get them out of the oil in the pan, or they will soak it up. Serve as a side dish, with gravy or plain. Leftovers can be stored in a plastic bag in the refrigerator for a day or two.
Have you tried Yorkshires? Any idea why they are called Yorkshire Pudding?