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no-fail yorkshire pudding

(1 rating)
Recipe by
Doreen Fish
Oshawa, ON

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

(1 rating)
yield serving(s)

Ingredients For no-fail yorkshire pudding

  • 1 c
    all purpose flour
  • 2 lg
  • 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

  • 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!!

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