Yorkshire Pudding

Roasted beef is the best if you eat it together with a Yorkshire pudding. This is the guest said one time I was in the carving station one Friday Brunch (breakfast and Lunch buffet) in my previous hotel.
Its very easy to make as a matter of fact we do it like 5 minutes before the buffet start. This is how to make it.

Mix 500ml milk, 1 cup of flour and 5 pcs. egg.
preheat the oven to 170 degree and put the molder inside with oil on it.
Pour the Mix( Yorkshire batter) into the molder and let it cook for around 10 minutes. depending on your desired color.

Yorkshire pudding originate in Yorkshire England, Yorkshire Pudding was originally used as a first course filler for poor people who could not afford much meat. Years ago, when the meat was cooked on a spit or trivitt, the batter was put underneath and the fat and meat juice dripped onto the batter. If there wasn't enough meat to go around the children would get Yorkshire pudding and gravy as their main meal. Now the dish is almost always served with a roast beef main course to form part of a 'traditional English dinner'. In its home county, it is often served on its own filled with onion gravy so that it acts as a form of edible soup bowl. This practice probably originated with people who could not afford crockery either.