For some reason I have always thought that Yorkshire pudding was difficult to make. Having watched cooking shows since they began, I remember people always complaining that they couldn’t make Yorkshire pudding right.
I found this to be quite easy to put together. Not sure what all the fuss is about.
The important thing to remember is getting air into the pudding dough. That’s what makes it rise.
For the first mixing, I used an electric mixer. This helped whip things together well and get the air bubbles in the liquids.
After it rested, I used my hand whisk. Mostly because I didn’t want to wash the beaters of the electric mixer! I felt this gave me a good control over the whipping.
Melting the butter in the pan first gives the pan time to heat up. Pouring the cold batter into the hot pan is how you get the nice crust on the outside edges of the pudding.
The fun part of Yorkshire Pudding is that it puffs up a bit.
I think it has a nice flavor, but it is simple.
YORKSHIRE PUDDING
7/8 Cup Flour
½ Teaspoon Salt
½ Cup Milk
½ Cup Water
2 Eggs
¼ Cup Butter
Stir together salt and flour in a mixing bowl. Make a well in the center and pour in the milk and water. Beat until fluffy then add the eggs. Continue to beat until large bubbles rise to the surface. Let stand covered and refrigerated for at least 1 hour. Beat until fluffy again. Preheat oven to 400 degrees. Melt ¼ Cup butter in oven safe baking pan. Pour pudding mixture over hot butter. Bake for 20 minutes. Reduce the heat to 350 degrees and bake 10 to 15 minutes longer.
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