Yorkshire Pudding
Well, here’s another family recipe from my childhood - Yorkshire Pudding. My mother always made this in an old 8” square cake pan. I still remember her Yorkshire Pubbing being cut into 9 equal sized squares, which meant that everyone had to take a piece with the crust except for the person who got the middle piece. And I remember that my hard working wonderful dad preferred the middle piece…and so did one sibling. I was always glad when my dad got the piece he really wanted ;)!
The ‘trend’ today is to make these in muffin tins. I understand why a restaurant would do this but for me, I like the family fee; of a cake tin. In my case, I happen to use a round cake tin…no more middle slices. However, if my father were still alive, I would make this in a square pan so that he could enjoy his ‘middle piece’.
Yorkshire Pudding Recipe
Special Note: It’s best, but not necessary, if all ingredients are at room temperature. This recipe is so simple to make and best served with a meal that includes gravy of some kind ;)!
Ingredients:
2 eggs
1c milk
1c flour
1/2 tsp kosher salt
2 tbsp olive oil
Instructions
Heat oven to 400 degrees F.
Whisk eggs. Add milk and whisk to combine.
Add salt to flour, stir to combine. Add to above and stir to combine.
Add olive oil to pan and place in oven to heat through.
Pour batter into prepared oven.
Bake 15 - 20 minutes…or until golden. Keep a close eye, when golden remove from oven.
Note: As the yorkshire pudding cools and the hot air escapes, it will collapse…but it is still yummy.
