No-fail 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
- 1 c
- all purpose flour
- 2 large
- 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
How to Make No-fail Yorkshire Pudding
- 1Spray 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!!