Yorkshire Pudding

Yorkshire pudding using in a cast iron pan

This is the recipe baked in a very HOT 12″ cast iron pan.

Can’t have roast beef and gravy without it. Actually we’ve been known to make it to have with roast chicken, and beef/chicken stew too!

Have all ingredients at room temperature.

Stir into a bowl:
7/8 cup all purpose flour (that’s 3/4 cup plus 2 Tablespoons)
1/2 teaspoon salt

Make a well in the centre, into which pour:
1/2 cup milk
1/2 cup water

Stir in the liquid. Beat until fluffy

and add:
2 eggs

Continue to beat until large bubbles rise to the surface. Let stand covered and refrigerated at least one hour and after bringing it back to room temperature beat again.

Preheat oven to 400F.

Have ready a HOT muffin tin (or ovenproof 9″ x 13″ pan) containing hot drippings or hot melted butter (you can preheat it in the oven for a few minutes before you’re ready to bake the pudding). Pour in batter. It should be about 1/2″ high. Bake the pudding for 20 minutes. Reduce the heat to 350F and bake about 10 to 15 minutes longer. Serve at once.

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Filed under Breads/Muffins/Biscuits, food, Grains, Main Course

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