Yorkshire Puddings

Yield: 24 delicious Yorkshire Puddings

Equipment needed: 2  muffin tins

6 eggs

1 1/2  cup all-purpose flour

2  cups milk

1 tsp. salt

This mixture works best if made 2 hours ahead and left on counter until it is time to bake in the oven.

In a bowl beat eggs with a whisk to start Yorkshire pudding batter.

Add milk and whisk until well mixed.

Reserve half of this liquid in a second measuring cup or bowl.

Add salt to flour together.
Add the flour mixture to the first half of the milk. Whisk together...this batter will be thick but keep stirring.

Miriam'sTimeSavingTip♥ Keep stirring until the batter becomes smooth and all the lumps are gone. Slowly add in the reserved milk and whisk until it is all combined. This procedure is the only way you will have a batter that is lump free.

Set aside on the counter to rest until ready to bake puddings.

To bake Yorkshire Puddings:

Pre heat oven to 400° F (205°  C).

Spoon 1 teaspoon of oil into each muffin cup (24) in the muffin tins.

Heat muffin pans (with oil) in a preheated 400° oven until smoking hot (approximately 10 minutes)

Miriam'sTimeSavingTip♥Time to shock your batter. Run the cold water at the sink and quickly add 2 Tbsp. ice-cold tap water into the Yorkshire pudding batter. Stir well. This is a tip from my Mom and her Mom on how to ensure you  bake perfect Yorkshires every time. 

Remove one muffin pan at a time from the oven, close the oven and pour batter into muffin cups up to ¾ full. Do the same for the second hot muffin pan.

Bake for  35  minutes until puddings are light golden brown and are large and light and fluffy. 

Miriam'sTimeSavingTip♥ Warning, the puddings will collapse if not baked long enough...don't take them out too early. This is how I tell if they are baked properly. Open the oven and flick at the Yorkshire puddings. If the pudding pops out of the muffin cup all by themselves, they are ready.

Remove from the oven and serve hot.