This no fail recipe for Yorkshire Pudding is easy and inexpensive to make with perfect results every time.
Traditionally they are served with roast beef but go well with any meat or poultry dish.
You have choices as to what kind of cooking vessel to use to cook the puddings off.
Muffin tins, bread pans or even cake pans work well.
- 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 whisk, beat well to break up the yolks.
- Add the milk.
- Now add the flour and salt.
- Whisk well to combine thoroughly.
- Place the batter into the fridge for a couple of hours.
- Heat oven to 400F.
- 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 cover the bottom surface of 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 at the bottom of the oven.
- Place the pans into the oven to heat for 10 minutes.
- Pour the batter into a large measuring cup for the next step.
- Leaving the pans in the oven fill them half full with batter.
- Bake for 25 minutes.