I grew up eating Yorkshire pudding with roasts.
I thought they were the best thing ever invented. They are delicious and also a great way to use up eggs, in case you ever have that problem. Growing up, we had to order enough eggs at one time to last us a month, so there was inevitably a flat or two that needed to be turned into a quantity of food.
**If you have time and are making the Roast Beast, make this during the first 3 hour cook time and store it in the refrigerator until the meat is done. The time to rest improves the texture.**
Yorkshire Pudding
Prep Time:
5 minutes
Cook Time:
30 minutes
Resting Time:
1 hour
Total Time:
5 minutes
Ingredients
- 4 eggs
- 2 c. milk
- 2 c. flour
- 1 t. salt
Instructions
- Blitz eggs in blender on high.
- Add milk and blend for 30 seconds.
- Add flour and salt and blend for an additional 2 minutes.
- If you have time, refrigerate mix for an hour or overnight.
- Pre-heat oven to 400*.
- Fill each cup in a muffin tin with 1 t. oil or coat the bottom of an iron skillet.
- Pre-heat pan in oven until oil is almost smoking.
- If you don’t do this first, the puddings will not puff properly!
- Pour batter into pan, filling 1/2 full.
- Immediately return pan to oven (I usually just pull the rack out and pour batter directly into the pan while on the rack).
- Bake 25-30 minutes or until well puffed, golden brown and crispy on top.