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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Yorkshire Pudding Recipe

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This recipe for Yorkshire Pudding is from The Hoggan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup milk
2 eggs
1 cup flour
salt & pepper TT
olive oil
Directions:
Directions:
Preheat oven to 450º.

Put 1 cup of milk and two eggs in the blender. Once blended add 1 cup of flour and salt and pepper to taste. Blend again. Remember to blend the mixture once more just prior to putting into heated muffin pan.

Take 1 tsp of the drippings from roast beef (if also making), or 1 tsp of oil (we use olive) and place in each muffin hole. Only fill the ones you are going to use. Place muffin tin in the oven to heat the drippings. Once the oil starts to spatter all over the oven, remove the pan from the oven and add the Yorkshire batter. Bake for about 15 to 20 minutes. DO NOT OPEN THE OVEN DOOR while the yorkshires are cooking... they will fall.

Makes 6 puddings.
Personal Notes:
Personal Notes:
It's very important the oil is HOT before adding yorkshires batter. If not they might end up like hard hocked pucks.

We make the puddings with each roast beef dinner, or when using a gravy. Put gravy in the middle of each pudding.

 

 

 

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