Yorkshire Pudding

Yorkshire Pudding

Yorkshire Pudding. Those crisp little cups of love made just for filling with rich flavorful gravy! They are not hard at all to make, they just take a little bit of time and planning.

Traditionally they are served with roast beef but they go well with any meat or poultry dish.

Yorkshire Pudding from Nutmeg Disrupted

 

 

Yorkshire Pudding

2 cups of all purpose flour

2 cups of milk

6 eggs

1 teaspoon of salt

canola oil

Break the eggs into a large bowl.

Using a wisk beat well to break up the yolks. Add the milk. Now add the flour and salt. Wisk well to combine thoroughly. Place the batter into the fridge for a couple of hours.

Heat oven to 400F.

You have choices as to what kind of cooking vessel to use to bake off the puddings, muffin tins, bread pans or even cake pans work well.

Spray the pans well with non stick spray. I never skip this step, even when using non stick bakeware.

Pour a tiny amount of canola oil to just cover the entire bottom surface to the pans.

I always place the pans onto cookie sheets before going into the oven. It helps catch any spills or overflows which can make one heck of a mess on the bottom of the oven. Place the pans into the oven to heat for 10 minutes

I like to pour the batter into a large measuring cup for the next step. It makes quick work of a hot job.

Leaving the pans in the oven fill them half full with the batter. Bake for 25 minutes.

Enjoy immediately!

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