This is a British staple. In my naivety, I was expecting Yorkshire Pudding to be like the Kraft Pudding I’m used to. . .not even close! Yorkshire Pudding or ‘Yorkies’ are very similar to Dutch Babies, or the alternative to a roll with your dinner. They are fun to make, easy (just be sure to plan ahead), and you will LOVE them!
Yorkshire (York-shur) Pudding
4 Large Eggs
Milk (equal quatity to eggs measurement)
Flour (equal quatity to eggs measurement)
Pinch of salt
Crisco or vegetable oil
Crack the eggs and pour contents into a 2 cup measuring cup. (Remember what it measures to! My eggs measured to about 1 1/8 cup.) Then pour the eggs into a bowl. Clean out the measuring cup (I hate using to many dishes), and now measure the flour and the milk (seperately) to the same measurement the eggs were, and pour into the same bowl as the eggs. Use an electric hand mixer and beat the mixture into a cream, with no lumps. Now you just leave the bowl to sit, on the counter for at least 30 minutes or up to several hours.
Preheat oven to 415 degrees. Put a small (about 1/16 tsp) amount of oil or crisco in each muffin pan hole, place in oven for about 3 minutes, until crisco is melted and even slightly steaming. While the crisco is in the oven put 2 Tbsp. of cold water into the egg mixture and stir it well. Take the pan out of the oven and quickly pour the batter into each hole about 1/3 full (DON’T fill it too full, these babies puff up huge!). Return to the oven and bake for 20 minutes, or until golden on edges. This will make about 2 dozen. Served best hot, right out of the oven. Traditionally they are eaten with gravy. They don’t re-heat well, but they taste great cold with jam or honey on top.