Sunday, November 9, 2008

Yorkshire Pudding

I was so excited to make Yorkshire pudding because they look so cool, and the science of food is so fun. How egg, flour and milk can make little puffy omelette/muffin like rolls is amazing! I found a very basic recipe that I'll be able to remember for the rest of my life, 1:1:1 milk to flour to egg. Now I had no idea how many eggs make 1 c., so I decided to use 3 eggs, and use the same amount of flour and milk. These are so cute, as soon as you take them out of the oven they're super puffy, but as they sit they lose a bit of the puff. They were perfect for sopping up lots of gravy!

Yorkshire Pudding

3 eggs (a little over 3/4 c.)
3/4 c. milk
3/4 c. flour
Dash of salt

Preheat oven to 425 degrees. Place muffin tin in the oven while it preheats with meat grease drippings or EVOO grease in the cups.
Whisk together eggs and milk. Add the flour and salt, whisk until just combined. Refrigerate mixture while pan heats up.
When oven is hot, add mixture 1/2 of the way up each muffin tin (do not take pan out of the oven, open the door and lean into it to fill the cups).
Close the oven door and cook for 20 minutes, do not open the door during cooking!
Serve immediately.


Kelly said...

Love the post. I actually had no idea what Yorkshire Pudding was, though I've obviously heard the name loads before, so this was very enlightening.

Stephanie said...

I LOVE yorkshire pudding. I fell in love with it when I went to England in college. Never knew how to make it though. Thanks for posting!

Emily said...

My mom makes Yorkshire pudding every year around the holidays and it's one of my favorite foods! We're having a comfort food recipe contest and would love to have you enter this or another favorite food. Recipes can be submitted to