Yorkshire pudding, dough for filling

Preparation

1. The first thing to take into account when making these puddings is time, since the dough must be prepared the night before. To do this, we mix the flour with a little salt, freshly ground pepper and a pinch of sugar.

2. Then add the eggs and beat until you have a homogeneous mass.

3. Finally, we pour the milk little by little and mix completely. Put the dough in the fridge covered with a film and let it rest overnight (8-12 hours)

4. When baking the dough, we first grease the oval molds (those for large cupcakes, soufflés or muffins) with plenty of fat and put them in the oven at about 225 degrees.

5. We remove the mold after about 5-10 minutes, when the fat begins to smoke.

6. When we take the dough out of the fridge, stir it again to mix the dough well. Pour the dough into the molds and put them in the oven for about 20 minutes until we see that the dough has risen and lightly browned. Then we lower the temperature to about 180 degrees and continue cooking the puff pastry for about 10 more minutes. Inside the dough should be tender and juicy and juicy, but on the outside crispier and golden.

7. We can serve them warm or cold.