No muss – no fuss – easy breezy – Yorkshire pudding (yes, you read that correctly). My wife adapted this recipe many years ago from her grandmother’s 1932 recipe book – which said you must “sift salt and flour into mixing bowl. In a separate bowl beat eggs until thick, combine with milk. Make hollow in centre of flour, and gradually stir in milk….”
She rarely follows a recipe’s directions and says “just toss it all into a bowl and mix – works every time” (except for that time she forgot the salt, but we ate them all anyway. Apparently I need to get over that.)
from Rob McFarlane, Chair of the Langley Board of Education
No fuss Yorkshire pudding
Makes 6 large individual puddings or 8 smaller ones(the kids and I vote for the large ones) and doubles nicely. Here we go:
1. Preheat oven (this is important) to 450 F (230 C) and find a metal muffin pan.
2. Melt approx 1/4 cup butter or margarine (we use a glass measuring cup in the microwave for this step).
3. Pour a little of the melted butter (margarine) into the bottom of 6 or 8 of the muffin cups (depending on what size “puddings” you want), enough to just cover the bottom surface of each cup. Save a tablespoon of butter/margarine. This replaces the “drippings” once called for.
4. Into a bowl (we use our mixer on a stand) TOSS:
• 1 cup white all purpose flour
• Pinch of salt (1/4 teaspoon for those of us who just have to measure)
• 2 eggs
• 1 cup milk (soy milk will work just as well)
• 1 tbsp melted butter (margarine)
6. Divide your batter into 6 or 8 of the muffin cups (depending on what size “puddings” you want) and place in pre-heated oven.
7. Now this is the secret (shhh, don’t tell anyone):
In 5 minutes, reduce the oven temp by 50 degrees. Do this twice more (so you are cooking for a total of 20 minutes but gradually lowering the oven temperature as the baking proceeds).
Do not open the oven door until cooking time is up. No peeking! (Most annoying.)
Serve warm or cold (but they are best warm – I think).
The kids and I are very good at this step.