Never Fail Yorkshire Pudding

Never Fail Yorkshire Pudding

 

Whenever I’m looking for a traditional, tried and true recipe, I head to my 4-H cookbooks.  My favourite one is one that I’ve had since I was 16 years old.   Not to give away my age, but let’s just say this book is old!  A few months ago, I went looking for a Yorkshire Pudding recipe to serve to guests.  I was nervous about trying this recipe on a whim as failed Yorkshire is definitely a thumbs down!  With a title like Never Fail Yorkshire Pudding, it was certainly worth a try.  Of course old faithful did not let me down.  These puddings puffed up beautifully and were delicious to devour with gravy.

Never Fail Yorkshire Pudding

Ingredients

  • 6-12 teaspoons of oil
  • 1 cup flour
  • 1/2 cup water
  • 1/2 cup milk
  • 4 eggs
  • pinch of salt

Directions

  1. Heat oven to 425°F
  2. Spray a muffin tin liberally with non-stick cooking spray
  3. Put a 1/2 – 1 teaspoon of oil in each muffin tin (enough to cover the bottom).
  4. Place tin in the hot oven and heat oil until very hot or smoking.
  5. Whisk together flour water and milk until smooth.
  6. Individually add eggs stirring well after each one.
  7. Add salt and whisk until light and bubbly.
  8. Remove tin from oven and quickly fill cups to 1/2 full and return to oven.
  9. Bake for 30 minutes.  Do not open the oven door during baking.  You’ll be tempted, but just don’t do it.  Turn on the light and watch the magic from outside the door.

Notes:

  • To tell if oil is hot enough, drop a couple of drips of water into one of the cups.  If it sizzles, you’re good to go!
  • These are delicious served with Homestyle Brown Gravy

Inspired by:  Focus on 4-H Favourites Volume II

Never Fail Yorkshire Pudding
 
Prep time
Cook time
Total time
 
These Yorkshire Puddings puff up beautifully and are delicious to devour with gravy.
Author:
Serves: 12
Ingredients
  • 6-12 teaspoons of oil
  • 1 cup flour
  • ½ cup water
  • ½ cup milk
  • 4 eggs
  • pinch of salt
Directions
  1. Heat oven to 425°F
  2. Spray a muffin tin liberally with non-stick cooking spray
  3. Put a ½ - 1 teaspoon of oil in each muffin tin (enough to cover the bottom).
  4. Place tin in the hot oven and heat oil until very hot or smoking.
  5. Whisk together flour water and milk until smooth.
  6. Individually add eggs stirring well after each one.
  7. Add salt and whisk until light and bubbly.
  8. Remove tin from oven and quickly fill cups to ½ full and return to oven.
  9. Bake for 30 minutes. Do not open the oven door during baking. You'll be tempted, but just don't do it. Turn on the light and watch the magic from outside the door.
Notes
To tell if oil is hot enough, drop a couple of drips of water into one of the cups. If it sizzles, you're good to go!

 

 

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