No-fail Yorkshire Pudding

Doreen Fish

By
@dfish

No roast beef dinner is complete in our house with out yorkshire pudding.
I find that the best results come from having all the ingredients at room temperature and once mixed let it sit for an hour or so before baking.


The secret I have found is having the pudding quite thin and letting it sit.
*Making today so will post pic later


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Serves:

makes 12 individual

Ingredients

1 c
all purpose flour
2 large
eggs
pinch of salt
2 c
milk...i add 1 cup of milk and mix it in well and then i add more milk to make it a nice thin batter

Directions Step-By-Step

1
Spray a 12 cup muffin tin with Pam. Put one tsp of butter in each cup....if you have roast drippings use that but I like to keep my drippings for gravy so I use butter. Put pan in oven just till butter is melted. Using a meat baster...I find this works so well....suck up the batter and fill all cups equally. Bake at 400 degrees 30 mins or until tripled in size and brown and crispy!!

About this Recipe

Course/Dish: Other Side Dishes