Yorkshire Pudding
Yorkshire Pudding: A Family Tradition
Here’s another cherished family recipe from my childhood: Yorkshire Pudding. My mom always made it in an old 8-inch square cake pan, cutting it into 9 equal squares. I still remember how this meant that everyone got a piece with a crust—except for the lucky person who got the coveted middle piece.
My hardworking, wonderful dad always preferred the middle piece, and so did one of my siblings. I was always happy when my dad got the piece he really wanted—it felt like such a small but special way to show him he was appreciated. ❤️
These days, the trend is to make Yorkshire Pudding in muffin tins. While I understand why restaurants might do this for neat individual servings, for me, the magic of this dish is tied to the family-style feel of baking it in a cake tin. These days, I use a round cake tin, which means no more middle slices. But if my dad were still here, I’d absolutely return to the square pan so he could enjoy his favorite piece.
This recipe isn’t just about the delicious, fluffy pudding—it’s about the memories, the traditions, and the little ways food brings us closer as a family. Whether you’re making it in a square pan, a round pan, or muffin tins, Yorkshire Pudding is always a winner. ❤️🍴✨
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.
