Yorkshire Pudding - Recipe

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YORKSHIRE PUDDING

Popovers and variations:

Mix, don't overbeat, popover batter, and only until it is free of lumps, no more than one or two minutes. If batter is not to be used immediately, pour it into custard cups and refrigerate. Popovers are normally moist inside but if you want drier popovers,, pick the tops witha sharp fork 5 minutes before baking is finished.

1 cup milk or diluted evaporated milk
1 cup flour
2 tsps. shortening, melted
2 to 3 eggs
1/2 tsp. salt

Beat eggs; add milk. Sift flour; measure; add salt. Add flour to egg mixture. Add melted shortening. Beat slightly. Pour into well greased custard cups. Bake

Variation:

Put beef drippings to a pan. Pour batter into pan. Bake.

Time, Temp and Yield:

40-50 min.; 375°F; 6 servings

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recipe reviews
Yorkshire Pudding

· Jan 14 · #24394

Lala8006 (British Columbia) says:

This is a great and very simple recipe that my family loves I find they are done in about 30-40 mins.

· Nov 16 · #51304

Tim Danby (California) says:

Good recipe, little trick of the trade. My grandma heated the beff drippings in the oven till it was hot. Then pour the batter in before the drippings cooled. Pull pan, pour, then right back in. 5-10 seconds total time. Works every time!

· Dec 23 · #88860

KV (Tennessee) says:

When you place the muffin pan brushed with lard or beef roast drippings in the oven, till the oil is smoking, and then pouring the pudding mix into the pan, it takes about 25 minutes and it gives the pudding a distinct flavor.

· Oct 6 · #179048

Uncle Gar (Florida) says:

Secret to this savory is to preheat the muffin tin (or baking dish) in the oven until it is quite warm/hot, then add some of the drippings in the bottom of the tin/dish and quickly add the batter, then scoot it into the oven quickly. This way the bottoms get a head start on browning...

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