YORKSHIRE PUDDING (With Extra Egg)

By jarren

Ingredients

• 7/8 cup flour
• 1/2 tsp salt
• 1/2 cup homogenized milk
• 2 eggs
• 1/2 cup water
• Small amount of cooking oil or beef drippings
• Note: all ingredients must be at room temperature.

Details

Servings 6

Preparation

Step 1

Measure flour and salt into bowl, make a well in center and pour in milk. Beat and add two eggs, then beat in water. Let stand for 1 hour, then beat again and immediately pour into muffin tin which has been preheated with 1/4 tsp of in in each cavity. Bake at 400F for 20 minutes, reduce heat to 350F and bake another 15 minutes. If the complete meal is not ready to serve at once, turn off oven and leave Yorkshire puddings in the oven until ready to eat (up to 10 minutes).

If in Calgary, add an extra large egg to the recipe. The batter should be beaten a fair bit to incorporate as much air as possible, then it should be refrigerated for a couple of hours. While heating the 450F oven for 10-15 minutes, reduce temperature to 350F and continue baking until pudding is browned. To make a lighter pudding, use part water. For example, if recipe calls for 1 cup milk, use 3/4 cup milk and 1/4 cup water.