I don’t know where I got this recipe for Yorkshire pudding. I've had it for a long time. It assumes you’re making the pudding in individual servings. That’s the way I always had it until I went over to a friends’ house a couple of years ago. She made it from her mother’s recipe, and baked it in a square pan and served it in squares.

I’ve since had it from square pan and the guests just spooned out the amount of pudding they wanted. I think the individual vs square pan debate comes down to the cook’s choice, though supporters of each style can get pretty passionate.

Yorkshire Pudding

3 eggs
1 c milk
1 c flour
2 T butter or traditionally, beef pan drippings

 

1. Preheat over to 425° (190° C)
2. Beat eggs with milk, stir in flour.
3. Divide shortening/drippings among 12 muffin cups. Be sure to get it up onto sides.
4. Place tins in the oven until the shortening sizzles.
5. Remove and keep warm while you fill them.
6. Yorkshire puddings puff up. Divide the batter among the 12 cups, a scant quarter of a cup each.

Bake at 435° for five minutes. Reduce heat to 350° (175° C), and bake 20 minutes more or until puffed.

 

 

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