Classic Yorkshire Pudding

Tried this recipe and last night!  It was really loved by my family members.  Four of us (two adults and two kids) finished the whole pan of 12, including our roast chicken.

Makes 12 pieces ( regular muffin pan size)  or 6 large pieces ( large muffin pan size)

Ingredients 

1 Cup Blue Jacket All Purpose Flour

1 Cup Whole Milk

3 Large Eggs

1 1/2 tsp salt

1/4 cup fat of choice— vegetable oil, bacon fat, beef drippings or 2 tbsp melted unsalted butter mixed with 2 tbsp vegetable oil

Instructions 

1. Make the batter— Place 1 cup all purpose flour, 1 cup whole milk 3 large eggs, and 1 1/2 tsp salt in a medium bowl and whisk till smooth.  Set as Aude to rest for 20 minutes.
2. Preheat Oven to 450F or 230C.
3. Oil the pan by placing 1 tsp Of oil into each well for 12 well muffin pan, or 2 tsp of oil in a 6 large muffin pan.
4. Heat the pan. Place muffin pan on baking sheet before placing in the oven.  Bake for 5 minutes to heat the oil.
5. Add the batter. Remove the muffin tin.  Rewhisk the batter, then divide the batter between the wells of the muffin pan.
6. Bake until puffed and deep golden brown.  Return muffin pan into the oven.  Bake until puffed, deep golden brown and crisp to the touch, about 20-25 minutes. ( Do not open oven door during the baking time)
7. Serve Yorkshire Pudding hot.  Serve the Yorkshire Pudding immediately after removing them from the muffin pan.