October 27, 2010

Yorkshire Puddings

Yorkshire puddings originated in Yorkshire, England -- just 100 miles away from the town my maiden name originates from -- so I have a minor personal attachment. It doesn't hurt that I grew up with these for those good ol' meat and potatoes dinners on Sunday nights.

These were the perfect tool to slop up the shallot gravy I served on roast beef. In fact, these were so good, T and I couldn't stop eating them, so if you're serving more than two, you might want to make a double batch!


  • 1 tablespoon vegetable oil    
  • 1 cup unsifted all-purpose flour
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 tablespoon vegetable oil 

  • Preheat oven to 450 F. Into each cup of the  muffin pan pour enough vegetable oil to cover the bottom, and heat pan in oven. It is critical that the oil be really hot (it will take 2 to 3 minutes and will be on the border of smoking), otherwise the Yorkshire puddings will not rise: you will have Yorkshire Pucks.
  • Sift flour and salt into a bowl.
  • Beat eggs well; then stir in milk and vegetable oil.
  • Make well in flour, pour in egg mixture and beat until smooth.
  • Pour batter into hot pan, filling the cups 1/2 full; the oil should be sizzling at the edges of the batter.
  • Bake at 450 for 20 minutes until Yorkshire puddings rise and are golden brown.
Makes 6 - 8.

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