Gordon freaking Ramsay…nailed it again…

So I needed a good Yorkshire Pudding recipe. Mainly for my son who is obsessed with these little gems, but also for you the readers. I figure that it would be incredibly short-sighted of me to show you all these beef dishes but not to share a perfect Yorkshire with you.

I can’t take any credit for this, other than for locating it online and for actually trying the recipe so I had a photo for the blog (and a happy son), but when all else fails I swear that turning to Mr. Gordon Ramsey is the smart move…I have literally never cooked any of his recipes and felt short changed. Anyway, Gordon, this is my way of helping promote your name over here in Canada..here’s how it goes…

• 4 Large Eggs
• 1 1/2 Cups Whole Milk
• 1/2 Tsp Coarse Salt
• 1 1/4 Cups All Purpose Flour
• 4 Tbsp Vegtable Oil (Or Beef Drippings)
• 1 Muffin Tin
• 1 Oven

In a blender, combine eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (a minimum of 30 minutes). Preheat oven to 425°F. Put 1 teaspoon of the oil (or beef drippings) into each section muffin tin and put into the oven on the top shelf until very hot (almost smoking). As soon as you take the tray from the oven, gently pour in the batter to three-quarters full. Place immediately back into the oven. Bake until the Yorkshire puddings are well risen, golden brown and crisp, which should take 15-20 minutes. Don’t be tempted to open the oven door before they are done or you may ruin them! Serve with roast beef, gravy or au jus and horseradish sauce.