Easy Yorkshire Pudding
Easy Yorkshire Pudding recipe
Yield
16 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
beef
drippings |
*
|
| 4 | large |
eggs
|
|
| 2 | cups |
milk
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
beef
drippings |
*
|
| 4 | large |
eggs
|
|
| 473 | ml |
milk
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
Directions
Preheat oven to 450℉ (230℃) F.
If necessary, add enough oil to drippings to make 2 tablespoons. Spoon drippings into 15½ inch x 10½ inch x 2 inch roasting pan.
Brush drippings over bottom and sides of the pan. Set pan in oven to get hot before adding batter.
In large mixing bowl, beat eggs and milk together. Add flour and salt; if desired, beat in ½ teaspoon dried basil, chervil, marjoram, rosemary, or thyme. Beat until mixture is smooth.
Pour batter into prepared roasting pan. Bake 20 to 25 minutes or until done. Immediately cut into squares to serve.
