Wednesday, 2 January 2013

Shelley's No-Fail Yorkshire Pudding

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Nothing beats a prime rib roast beef dinner with piping hot Yorkshire pudding fresh out of the oven. You may have tried them in a restaurant and thought to yourself; why would anyone serve these these dried out, hollow, tasteless, cold, muffin looking  buns with a delicious prime rib! Most likely they were made early in the day and reheated just before serving. Or you tried to make them yourself and the Yorkshire failed to rise and they looked more like hockey pucks!!  If made fresh and served with a nice brown gravy they are absolutely delicious. This recipe is designed for higher altitude parts of the world. If you have tried making the standard Yorkshire Pudding recipe which most likely originated in Britain it may have not been successful if you live in high altitude area of the world (food science 101).  We live in Alberta, Canada which is 2,192 above sea level.  We guarantee these to rise.

4 eggs eggs (large size)
1 ½ cups flour
1 ½ cups milk
1 tsp.  salt
Oil for pans (or fat, beef drippings)


Beat first four ingredients together for form a smooth batter and air bubbles form on the top. Stand for at least ½ hour at room temperature.

Poor 1 tsp. of vegetable oil or drippings  into each yorkshire muffin tin or a regular muffin tin will also work and place in a 425 degree oven until oil is very hot - almost smoking, being careful not to burn. Take out of oven and immediately pour batter into the tins - approx. 2/3 full and bake at 425 degrees for approximately 15-20 minutes, or when then each look golden brown and have puffed right up.

Combine all the ingredient and mix until well blended.

Pour batter into each of the tins. For best results use a yorkshire pudding muffin tin.

Once baked remove from oven and serve immediately.

1 comment:

  1. The recipe states to serve immediately. My kids love yorkshire puddings cold with jam.