A delightful twist on the classic Yorkshire pudding recipe, perfect for any roast dinner.
Preheat your oven to 450°F (230°C).
Ensure the oven is fully preheated before starting to achieve the best rise.
In a mixing bowl, whisk together the flour, milk, eggs, and salt until smooth and lump-free.
Let the batter rest for 10 minutes to allow the flour to hydrate fully.
Place a muffin tin in the preheated oven for 3 minutes to heat.
Heating the tin ensures the batter starts cooking immediately, aiding the rise.
Remove the tin from the oven and add a small amount of olive oil to each cup.
The oil should sizzle slightly when added to the hot tin.
Quickly pour the batter into the muffin cups, filling each about halfway.
Work quickly to prevent the oil from cooling down.
Return the tin to the oven and bake for 10 minutes at 450°F.
Avoid opening the oven door during this time to maintain consistent heat.
Reduce the oven temperature to 350°F and bake for an additional 10 minutes until golden and puffed.
Check through the oven window to ensure the puddings are rising properly.
Remove from the oven and serve immediately with your choice of gravy or roast.
Serve hot for the best texture and flavor.
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