Yorkshire Pudding

Need a yummy side-dish for a more traditional meat like a roast or at least a hearty steak? Look no further…..

Ever hear “Yorkshire Pudding” and assume it sounds so fancy it must be so complicated? You have wrongly assumed, readers!

My good friend, Keri Brennan, gave me this recipe a long time ago. This was her mom’s Yorkshire Pudding recipe. It is so simple and easy to make – and it’s versatile. You can add herbs and spices to it in order to incorporate some different flavors. But I like it plain.

Cant get any simpler than this

Mixed all good

I make it in a casserole dish most of the time since it’s just Robbbb and I and I don’t have popover pans – which are the traditional pans for this side dish. But muffin pans (shown here) are a definite stand-in for popover pans.

Lil dabs o' Crisco in pan

The important thing to remember is to heat the crisco in the pan in the oven on high heat before pouring in chilled batter. That is what makes the pudding puff up.

Ignore the burnt ones (oooops!)

This dish looks super fancy for company. It will appear as if you’ve slaved away for hours making something intricate, when it only takes 5 minutes!

Goes great with meatloaf!

Yorkshire Pudding

Ingredients:

• 1 cup flour
• Pinch salt
• 2 eggs, beaten
• ½ cup milk
• ½ cup water
• Vegetable Shortening (crisco)

Sift together flour and salt. Add eggs and milk and beat with an electric mixer until there are no lumps (you can also use a blender). Add water and beat a few minutes longer. Make the batter an hour or so early and chill it in the fridge until just before you are ready to cook.

Heat a lil dollop of fat (veg shortening) in a baking pan or muffin pan (popover pan is most traditional) until just smoking. Give the batter a stir or two and then add to piping hot muffin pans. The cool batter and hot fat makes them rise even more while cooking.

Bake at 500 degrees for 15-20 minutes.