Yorkshire Pudding

This is a classic garnish to the British Sunday roast. Traditionally, it should only be served with roast beef, but they taste so good that people often break tradition and have them with different kinds of meat. You can also place a sausage inside as it cooks to create another classic called "toad in the hole". It has nothing to do with toads, but it's a great family favorite, served with mashed potatoes and onion gravy. Every British grandmother has a recipe for Yorkshire Pudding, and everybody thinks their recipe is the best. I am no exception. A perk of this recipe is it only contains three ingredients, each one is the same quantity (by volume). The two keys to success here are temperature and time. It is important that the batter has time to reach room temperature, that the oil is hot before you cook the puddings and that you let the batter rest before using it. For people who have not grown up eating Yorkshire Puddings it can be a little confusing as to what it is. "So it's like bread, or is it a pancake?" or "Isn't pudding dessert?" are common questions. To tell you the truth, I don't know what category it falls into. But what I do know is that it is absolutely perfect for soaking up sauce and moving meat and vegetables from the plate to your mouth. These can be cooked a few hours in advance and reheated before serving.