Our daughter, The World’s Pickiest Eater™, consumes almost nothing I make. She will, however, devour Yorkshire pudding. I like it with mustard-crusted roast beef, mashed potatoes, mushy peas and onion gravy. Fresh horseradish, too. But she’ll ask for it with just about anything. And so Yorkshire pudding has become pretty much a staple in our house.
The problem with Yorkshire pudding is that sometimes it works and sometimes it doesn’t. Light and fluffy one day, hard and dense (think hockey pucks) the next.
I am pretty skeptical of “no-fail” recipes (I have proven that I can make a mess of just about anything), but this simple method has produced little towers of Yorkshire goodness far more often than any other I have tried.
I can’t recall where I got this recipe so my apologies for the lack of credit!
Makes 12 puddings
4 large eggs, at room temperature
Approximately 1 cup milk, at room temperature
Approximately 1 cup flour
Pinch of salt
12 teaspoons canola oil
Preheat oven to 450 F
Crack four eggs into a measuring cup and note the level. Put the eggs in a large bowl and fill the measuring cup with milk to exactly the same level as the eggs. Add the milk to the eggs and beat vigorously. Set the egg and milk mixture aside for 15 minutes.
Meanwhile measure the flour to the same level as the milk and eggs. Add salt.
After 15 minutes, add the dry ingredients to the milk and eggs. Stir just to combine (don’t over mix).
Place a teaspoon of oil in each compartment of a standard muffin tin and place in the hot oven for five minutes until oil is very hot. Remove the muffin tin and pour 1/12 of the mixture into each compartment.
Return the tray to the oven and bake for approximately 20-25 minutes. The puddings should triple in height and turn a golden brown and they should pop out of the pan easily. Enjoy!