Yorkshire Pudding Recipe

Yorkshire pudding

Last weekend Mark’s spunky 80 something year old English Aunt Freda came over for dinner. Yorkshire pudding, which tastes similar to a popover, was the crown jewel of my English-themed dinner. I used milk in the batter for my first attempt, and they turned out moist, delicate, and delicious, but Freda informed me that they are best when made with water. With this knowledge, I tweaked my second batch using part milk and part water. I wish I did this the first time around because they were even more moist, delicate, and delicious. Traditionally, Yorkshire pudding is topped with gravy, but personally, I love it slathered with apricot jam and/or butter.

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Ingredients

• 4 eggs
• 2 cups all-purpose flour
• 1 cup milk (I used 1% milk)
• 1 cup water
• 1/4 teaspoon salt
• Olive oil

Directions

In a small bowl, combine salt and flour together until incorporated. In another medium size bowl beat eggs, water, and milk together until frothy. Slowly sift in flour mixture 1 cup at a time. Let batter set for 20-30 minutes at room temperature. Meanwhile preheat oven to 400 degrees F. Using a muffin baking pan pour 1/2 teaspoon of olive oil into each muffin tin. Place pan into preheated oven and bake oiled muffin pan for 10 minutes until olive oil begins to lightly smoke. Once oil is lightly smoking, quickly pour batter into hot muffin pan about 1/2 full (batter should lightly sizzle once poured). Bake for 30 minutes until golden and puffy. Serve immediately. Makes 2 dozen Yorkshire puddings.