Yorkshire Pudding

This English treat is real simple to make.

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▼YORKSHIRE PUDDING RECIPE▼
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Ingredients:
•4 eggs
•1 ½ cups milk
•½ salt
•1 ¼ cups all purpose flour
•4 tablespoons vegetable oil

Directions:
•Mix together the eggs, milk, salt, and all purpose flour until completely combined.
•Refrigerate the mixture for at least 30 minutes.
•Preheat an oven to 425 degrees.
•Pour a teaspoon of vegetable oil into each well of a muffin pan. Make sure the bottom of each well is fully coated.
•Put the muffin tin in the oven for 4 minutes to make the pan hot.
•Remove the muffin pan from the oven and pour the batter into each muffin well, filling each about three quarters.
•Bake in a 425 degree oven for 15-20 minutes or until golden brown.
•Let the Yorkshire puddings collapse in the muffin pan.
•Once the Yorkshire puddings have finish shrinking, remove and serve.

[NancisBakeShoppe]

A copy of the Yorkshire pudding recipe is available in the description.

[andywakey]

A few tips from a Yorkshire man. They should have been cooked for another 15 minutes. Also ratios for the batter are equal volumes of eggs, milk and flour so measure out your eggs into cup ratio, then match it with the same cup ratio of milk and flour. Your batter is clearly too loose from using more liquid to flour ratio. The pan needs to be smoking hot, 5 minutes in the oven at the highest temperature will do it, then when you return the pan reduce the temperature to 400f to prevent burning. Don't rest your batter in the refridgerator, do it at room temperature, otherwise it cools down your hot pan too much. The hotter the pan, the more they rise. Hope this helps for your son's party 🙂

[vickytaylor]

As a British person, they are not cooked enough. They should be really golden and very crispy and not sink. If they sink they are uncooked. They need about 30-45 minutes. Think the colour of battered fish or a crispy brown roast potato.