Sylvia McArdle & Stephanie Hannus
Yorkshire pudding was an excellent and affordable way to fill up on a meager budget. Often, Yorkshire pudding was served before a less-than-filling meal as a way to stave off hunger. While not enjoyed by the upper crust, Yorkshire pudding — along with a side of jam or cream — is the kind of snack Mr. Mason would serve to Daisy during her after-Christmas visit.
- 1 1/2 Cup all-purpose flour
- 1 Teaspoon kosher salt
- 3/4 Cups whole milk, at room temperature
- 3 eggs, room temperature
- 1/2 Cup water
- 1/2 Cup unsalted butter, cut into pieces
In a large bowl, combine the flour and salt. Make a well in the dry mixture, then pour in the milk, whisking thoroughly. Beat in eggs 1 at a time.
Pour dry mixture into a blender, then add water. Blend until the mixture is light and frothy. Chill in the refrigerator for at least 3 hours, covered.
Let batter warm up to room temperature before using. While batter warms up, preheat oven to 400 degrees.
Place butter in a 9-by-12-inch baking pan in oven and cook until sizzling, at least 5 minutes. Pour the batter over the melted butter and bake for 30 minutes or until the sides have risen and are golden brown. Cut into 6-8 portions and serve immediately.