1. In a blender, combine the eggs, milk, flour, and salt. Blend until
well combined and place in the refrigerator until ready to use (allow
to rest for at least 30 minutes).
2. Preheat oven to 425 degrees. Put 1 teaspoon of the oil (or beef
drippings) into each section of a 12-hole Yorkshire pudding tray or
muffin tray and put into the oven on the top shelf until very hot,
almost smoking.
3. As soon as you take the tray from the oven, pour in the batter to
three-quarters fill the tins (it should sizzle) and immediately put
back into the oven.
4. Bake until the Yorkshire puddings are well risen, golden brown
and crisp, 15 to 20 minutes. Don't open the oven door until the end
or they might collapse.
Originally Submitted
4/13/2015
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