by Joslyn

Yorkshire pudding is not really a pudding as we know it. Instead it is a baked batter, that if you get it right, puffs up, doubles in size, despite no raising agents other than eggs, and is traditionally served with roast beef and gravy.

It originated from Yorkshire, hence the name, and can be baked in one piece or, like I do, baked in individual muffin tins while the meat is resting.

The trick to making good batter puddings is to have the batter on the thin size, otherwise the batter is too heavy to rise well. You also need to pre-heat your tin with a little oil in it so hot that the oil starts to smoke before adding your batter.

You also need to allow the batter to rest, allowing the flour grains to swell for an hour or two before putting the batter into the tins.

And finally, make sure that all your ingredients are at room temperature.

Now for the Yorkshire Pudding Recipe:

Beat the yolks of three eggs until light colored and thick; add one-half teaspoonful salt and one pint of milk.

Add the mixture slowly to two-thirds cup flour, stir until smooth, then cut and fold in the white of eggs which have been beaten until stiff and dry.

Bake in hot, well-greased muffin pans for 45 minutes.

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