Recipe: Yorkshire Pudding

Yorkshire Pudding

Basic recipe:

Equal parts egg, milk, and flour

Dash of salt

To make a dozen puddings:

4 eggs, placed in a two cup measuring cup

(Look and see how they measure out.  My four eggs were just shy of a cup.)

Pour eggs into mixing bowl and then measure the same amount of milk.  Add to eggs and beat with hand mixer until thoroughly mixed.  Mix in salt.  Let batter rest 10 minutes.  While it's resting, wash and dry your measuring cup and fill it up to the same line with all purpose flour.  Add the flour a little bit at a time and mix with hand mixer until smooth.  Let it rest at least a half hour; up to several hours is OK.

When you're ready to bake them, preheat oven to 450 degrees.  Place 1/2 teaspoon canola oil in the bottom of each muffin tin.  Once oven is hot, heat muffin tin and oil until oil is beginning to smoke.  Quickly whisk 2 tsp. cold water into batter and move it back to the 2 cup measuring cup.  (you need to pour it in the hot tin quickly, so that just makes it easier)

Take tin out of oven and quickly fill each muffin tin about a third of the way full with batter.  You might have a little left over.  Get it back into the oven as quickly as possible and bake for 20 minutes.

Pop them out of the tins as quickly as possible and serve piping hot with roast beef and gravy with mushrooms and onions.  MMMmmm.

(Some people like to eat the leftover pudding for breakfast with a little honey or jam.)

Comments

[Janet]

Yum! Yorkshire pudding is a family favorite. I bake it in a cake pan but have had the individual ones and always thought I should try making them next time. Wow! I think you've inspired me!