Source: Whole Foods for the Whole Family
Date tried: May 1, 2015
Yield: 1 8” x 8” pan or a dozen muffin tin size (6 servings)
Time needed: 2 hours chilling time + 1/2 hour in the oven
Would you believe it is the first time I ever made Yorkshire pudding myself? I can understand why they are so popular. I used the muffin tin technique for baking and they came out quite well. Loved them!
1 cup sifted whole wheat flour
1/2 tsp salt
2 eggs beaten
1 cup milk
1/4 cup hot beef drippings (or melted butter, if you have no drippings)
Combine flour and salt in a medium bowl.
Beat eggs and milk together.
Slowly add liquid to the flour mix, beating until the batter is smooth.
Cover and chill for at least 2 hours.
When ready to bake:
Preheat oven to 425oF (400oF if using muffin tins)
Heat beef drippings in a shallow 8” x 8” pan or divide hot beef drippings among 12 muffin tins.
Pour cold batter into pan. Or fill each muffin tin half-full.
Bake 25-30 minutes.
Suggestion: Serve with salad and onion soup on a chilly night.