Mom's Yorshire Pudding
I've been told you can make them substituting oil or lard for the beef drippings, but I haven't tried it.
My mom passed away over 10 years ago, and using her recipes brings back so many memories and makes me feel like she's right there with me!
How to Make Mom's Yorshire Pudding
- Sift four and salt into a bowl. Make a well in the center and add the eggs with 1/2 the milk and half the water.
- With a whisk, stir carefully, gradually drawing in all the flour to form a smooth batter. Add half the remaining liquid and beat for 3 minutes. Add the rest of the liquid (milk/water) cover and set in a cool place (NOT the refrigerator) for at least an hour before cooking.
- **The resting period softens the starches and breaks down any "rubberiness" to give a lighter pudding.**
- Heat 2 Tbs drippings in a shallow 8 x 12 pan (large pudding) or divide out the drippings into a 12-muffin tin and heat the fat (in either pan) in the oven for a few minutes to get it really hot. Make sure to tilt to coat the pan/tin with the hot fat before adding the batter.
- Add the batter to a depth of about 1/2 inch and bake in a very hot oven 425 - 450f. The small pudding in the muffin tins need the higher heat (450) for about 20 minutes or until fully puffed and browned. The larger pudding will take about 30 - 40 minutes
@ 425, again till puffed and browned!