This recipe is now my preferred method of making Yorkshire Pudding. I
make it in medium muffin tins (12 hole tray). They rise beautifully
and are crunchy on top, soft in the middle. My puddings tend to rise
unevenly. It's probably a problem with uneven heat, but it doesn't
affect the taste.

I usually make these before I put the roast on, then reheat on a tray
till they re-crisp while meat is resting.

YORKSHIRE PUDDING
(makes 8)

3/4 C flour
pinch salt
2 eggs
1 cup milk
clarified butter for muffin tins.

Sieve flour and salt into bowl
Add eggs, milk, and beat till smooth
Rest mixture in fridge for one hour (important)

Preheat oven to 220C
Spray medium size muffin tins with baking spreay and put 1/4 tsp
clarified butter into the bottom of 8 of the holes
Place in oven for 10 minutes till butter is sizzling (I find it takes
less than 10 mins)

Beat mixture well and pour evenly into muffin holes (only fill half to
2/3 of the way)
Work quickly so tin remains very hot
Bake 20-25 mins till double in size and rich golden brown.

Tip out on cooling rack.

Kathy

NOTE: If you've never experienced Yorkshire puddings before and are
not sure if yours are successful, if they are hollow and full of air
in the middle, yet still soft inside, that's fine. But if they are
crisp all the way through, you've overcooked them.