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Prudence Sloane’s Yorkshire Pudding


Serves 6-8 (one piece per person)

Pre heat oven to 450 degrees


9x13 Pyrex pan (different pans will affect the time and temperature) (use 1 ½ times recipe for an 11 x 15 Pyrex pan)


2 scant cups (8 oz) of all-purpose flour

2 cups milk (1% is fine)

1 teaspoon salt

4 large eggs

3 tablespoons beef fat drippings or canola oil


In a blender process the flour, milk, salt and eggs. Let the batter stand in the refrigerator for at least one hour. Remove the batter from the refrigerate 30 minutes before using to let it come to room temperature.


Place the pan with the drippings or canola oil in the middle of 450-degree oven for 3-5 minutes or until hot and almost smoking. Pour in the Yorkshire pudding batter. Turn the oven down to 350 degrees and bake for 50 to 60 minutes or until puffed and lightly browned.


I make two Yorkshire Pudding for 8 people This Yorkshire pudding can be made two hours in advance and can sit at room temperature. Reheat in a 300-degree oven on a baking tray for about 15 minutes while your roast is resting. This is also good if you only have one oven.

AS Seen on “Better Connecticut” WFSB Channel 3


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