Yorkshire Pudding
| Servings | 6
|
|---|---|
| Prep Time | 1 1⁄2 hours |
Fail-safe Yorkshire puddings. Perfect with traditional beef gravy.
Ingredients
- 3⁄4 c all purpose flour
- 1⁄2 c milk
- 1⁄2 tsp salt
- 2 egg
- 1⁄2 c water
- 6 tbsp vegetable oil
Instructions
Beat both eggs in a small bowl.
In a medium bowl, mix all purpose flour (+ add 2 tbsp) and salt.
Dig a well in the center of the flour mixture.
Pour in water, milk and eggs and mix well. Bubbles should appear and mixture should be smooth.
Cover and refrigerate for one hour.
Preheat oven to 400.
* If you are using beef drippings, substitute 1/2 - 1 tbsp of beef drippings instead of oil.
In a 6 serving large muffin pan, evenly distribute the oil.
Put muffin pan in oven.
Heat until oil is smoking.
Remove from oven and evenly distribute mixture into muffin pan. Try to do this as fast as possible.
Put pan back in oven.
Bake about 20 minutes. Reduce heat to 350 and cook until golden and puffed.
Notes
The secret here is that you cannot, under any circumstance open the oven door until they are done. Use the oven light to check on them.
Comments
This is the best yorky I have eaten and trust me I have eaten a lot.
Do you mix the 1/2 cup of water in with the eggs and milk when you mix it together with the flour?
Sorry about the late reply! You should actually mix the 1/2 cup of water with the milk. I will update the recipe above, thanks for catching that.
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