No-fail Yorkshire Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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No roast beef dinner is complete in our house with out yorkshire pudding. I find that the best results come from having all the ingredients at room temperature and once mixed let it sit for an hour or so before baking. Read more . The secret I have found is having the pudding quite thin and letting it sit. *My own pic Ingredients:
1 c all purpose flour |
2 lg eggs |
pinch of salt |
2 c milk...i add 1 cup of milk and mix it in well and then i add more milk to make it a nice thin batter |
Directions:
1. Spray a 12 cup muffin tin with Pam. Put one tsp of butter in each cup....if you have roast drippings use that but I like to keep my drippings for gravy so I use butter. Put pan in oven just till butter is melted. Using a meat baster...I find this works so well....suck up the batter and fill all cups equally. Bake at 400 degrees 30 mins or until tripled in size and brown and crispy!!
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