Yorkshire Pudding

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 Yorkshire Pudding

Recipe for Yorkshire Pudding

My son-in-law loves Yorkshire Pudding so we have experimented with a number of different ways to make it. Looking back over the history of Yorkshire Pudding no one seems to know its origin. However it began to be discussed in writings about food as early as the 1700’s. It is considered a British must have dish. The one consistent tip is that the pan must be very hot! For us we find that the muffin tins give a better result.

INGREDIENTS for Yorkshire Pudding

  • 2 Eggs
  • ½ tsp Salt
  • 1 cup Flour
  • 1 cup Milk
  • 2 tbsp Drippings or Olive Oil

METHOD for Yorkshire Pudding

Put all ingredients into blender and blend at high speed for one minute, turning machine off to scrape down sides. Place in refrigerator for at least one hour (longer is better).
Prepare pans by brushing a muffin tin or 9×11 pan with oil. Place in a 400ºF oven until hot. Remove batter from fridge and blend. Pour into hot pan.
Bake for 15 minutes at 400ºF then turn oven down to 375ºF for 15 minutes.
Serve immediately.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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