Yorkshire Pudding

Yorkshire Pudding
2.5 from 2 ratings
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.
Yorkshire Pudding
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 3/4 cup whole milk, at room temperature
  • 3 eggs, room temperature
  • 1/2 cup water
  • 1/2 cup unsalted butter, cut into pieces
  1. 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.
  2. 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.
  3. Let batter warm up to room temperature before using. While batter warms up, preheat oven to 400 degrees.
  4. 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.