¼cupreserved beef drippings from roast beef,or substitute butter for the drippings
Optional: herbs such as thyme, parsley, rosemary, sage or chives
Instructions
Preheat the oven to 450 degrees F.
Once the oven has preheated, place a muffin tin in the oven. Allow it to heat up for about 10 minutes.
While the pan is heating up you can mix the dough. Crack the eggs into a medium sized bowl; beat them until they are foamy. Whisk in the milk until the ingredients are fully combined.
In a separate bowl, whisk together the flour, salt and pepper.
Add the dry mixture to the wet mixture, beat until smooth.
Remove the hot pan carefully from the oven. Now carefully pour the beef drippings evenly into each muffin cup. It will bubble up because the pan is hot. That's okay. Just be aware it's going to happen.
Now add a large spoonful of batter into each muffin cup, allowing the batter to come halfway up the cup. Place the muffin tin back in the oven and bake until the Yorkshire pudding is puffy and golden brown. It takes about 20 to 30 minutes, depending on how light or dark you prefer yours.
Serve immediately. I'm going to tell you a little secret, I grate just a wee bit of fresh nutmeg over mine. It's delightful!
Notes
You can serve these as a side dish, or dessert. Lots of folks pour gravy over top of them. Personally I like eating mine like rolls with a pat of butter on top of them.
You can also cook them in cast iron pans, either full size or mini.