Yorkshire Pudding
The first one is one Mom typed on her old Remington.
The second one is the one I've always used from "Joy of Cooking".
The third is one of Beth's that Mom said she liked.
Mom's Yorkshire Recipe
1 egg
1 cup flour
1 cup milk
salt to taste
Put flour in basin and make a slight indentation. Break egg into this and mix. Add milk gradually and pour into pan in which hot fat from the roast has been previously poured. Cook until golden brown.
Bonnie's Old Standby
Set oven at 350º
7/8 cup flour
1/2 tsp. salt
Make a well in the centre, into which pour:
1/2 cup milk
Stir in the milk.
2 eggs
Beat until fluffy. Then beat them into the rest.
1/2 cup water
Beat in the water until large bubbles rise to the surface.
Pour into hot dish containing 1/4 inch hot beef drippings or melted butter or combination of both. Bake at 400º for 20 minutes, then turn down heat and bake for 10 to 15 minutes at 350º. Alternatively, you can bake it at 350º for 30 to 40 minutes. It will puff up like crazy in the oven, then soon as you bring it out to cut and serve, it plops down again.
Beth's Individual Yorkshire Puddings
Set oven at 450º
1/4 cup pan drippings
Add to each muffin tin.
1 cup flour
1/4 tsp. salt
Mix in bowl.
2 eggs
1 cup milk
Beat in another bowl.
Make a well in the centre of flour and pour in egg mixture with a few strokes.
Add batter to muffin cups about 1/2 way.
Sprinkle tops with chives and thyme.
Bake until puffed and golden, 15 to 20 minutes.
Another One from Mom's Files
... and this one was a later discovery but looked "used"...
4 eggs
1 1/2 cups milk
1 1/2 cups flour
1 tsp salt
Beat the eggs well and beat in milk. Add the flour gradually while stirring. Add salt. Pour batter into pan of 1/2 cup roast drippings.
Bake at 400 for half an hour or more. Cut into squares.
Makes 12 servings.
The second one is the one I've always used from "Joy of Cooking".
The third is one of Beth's that Mom said she liked.
Mom's Yorkshire Recipe
1 egg
1 cup flour
1 cup milk
salt to taste
Put flour in basin and make a slight indentation. Break egg into this and mix. Add milk gradually and pour into pan in which hot fat from the roast has been previously poured. Cook until golden brown.
Bonnie's Old Standby
Set oven at 350º
7/8 cup flour
1/2 tsp. salt
Make a well in the centre, into which pour:
1/2 cup milk
Stir in the milk.
2 eggs
Beat until fluffy. Then beat them into the rest.
1/2 cup water
Beat in the water until large bubbles rise to the surface.
Pour into hot dish containing 1/4 inch hot beef drippings or melted butter or combination of both. Bake at 400º for 20 minutes, then turn down heat and bake for 10 to 15 minutes at 350º. Alternatively, you can bake it at 350º for 30 to 40 minutes. It will puff up like crazy in the oven, then soon as you bring it out to cut and serve, it plops down again.
Beth's Individual Yorkshire Puddings
Set oven at 450º
1/4 cup pan drippings
Add to each muffin tin.
1 cup flour
1/4 tsp. salt
Mix in bowl.
2 eggs
1 cup milk
Beat in another bowl.
Make a well in the centre of flour and pour in egg mixture with a few strokes.
Add batter to muffin cups about 1/2 way.
Sprinkle tops with chives and thyme.
Bake until puffed and golden, 15 to 20 minutes.
Another One from Mom's Files
... and this one was a later discovery but looked "used"...
4 eggs
1 1/2 cups milk
1 1/2 cups flour
1 tsp salt
Beat the eggs well and beat in milk. Add the flour gradually while stirring. Add salt. Pour batter into pan of 1/2 cup roast drippings.
Bake at 400 for half an hour or more. Cut into squares.
Makes 12 servings.