Yorkshire Puddings, An Oldie But A Goodie

Yorkshire Pudding 4

When I was growing up, a Sunday Roast Beef Dinner was a great treat. Occasionally, we would be doubly treated by Yorkshire Pudding.

If you make anything with gravy, these crisp on the outside, soft on the inside Yorkshire Pudding go great. I had a buddy over for the prior post who doesn’t like potatoes so I made Yorkshire Pudding.

The ingredients are:

3.6 ounces by weight of flour (7/8 cup)
1/2 teaspoon salt
1/2 cup milk
2 eggs
1/2 cup water
6 tablespoons butter or margarine

Yorkshire Pudding

Preheat your oven to 400 F.

Mix the flour and salt together. Add the milk and mix.

Yorkshire Pudding 1

 

Beat the eggs until they get thick and creamy. Add to the flour mixture and beat until well mixed. Add the water and beat until large bubbles are rising, two to three minutes.

Yorkshire Pudding 2

Put one tablespoon of margarine or butter in each of six muffin tins. Put the muffin tins in the oven and let it heat until the butter is bubbly and hot.

While the butter is melting, beat the batter for another minute.

Take the muffin tin from the oven and divide the batter between the six tins. Put back in the oven for 20 minutes. Reduce the heat to 350 F and cook for another 30 minutes.

Yorkshire Pudding 3

Yorkshire Pudding 5

The Verdict

These are something from both She Who Must Be Obeyed’s past and mine. I love the crunchy outside and the soft spongy inside just sops up the gravy.

Not only do we love these, they take us back to family dinners of the past.

The Old Fat Guy

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