Pats Fabulous Yorkshire Puddings

Ingredients

• 2 eggs

• 1 cup whole milk

• 1 cup sifted all-purpose flour

• ½ teaspoon salt

• ½ teaspoon ground pepper

Preparation

Beat eggs lightly and then beat in the milk and flour. Or, put all in a blender and whirl until mixed. Do not overmix. Season with S & P.

Leave the batter in refrigerator preferable overnight. 

Let sit about an hour or two at room temperature before cooking.

Heat oven to 400.

Add a little oil in each cup of the muffin tin and place in heated oven. When oil is really hot, take the pan out of the oven and close the oven door. Quickly pour batter equally into each cup, about 1/2 inch deep. (Keep oven door closed.) Put tin back in oven and bake for 20-25 minutes until the yorkies are puffed and golden. Do not open the door while cooking.

If you are not going to eat them for a while, poke each with a skewer to prevent them dropping.

Sometimes they don’t rise as well as others. For Thanksgiving, I had the eggs and milk at room temperature and left the batter out for 20-30 minutes. They came out great.

Good luck and enjoy!

Urban Cowgill December 2018