Recipe by Axe
This is taken from the classic 'Joy of Cooking'. I have tried many others, but this one NEVER FAILS! Timing is crucial. Serve immediately when done. I do ours in the toaster oven in order to watch them and to be able to serve them at the right time. All ingredients must be at room temperature.
Top Review by kiwidutch
This was lovely... I would make a few changes if I made this again though as I think it *could* have been even better: mainly in that a few of the Yorkshire Puds were quite heavy. By far the best ones were the ones where I filled the muffin cups with far less mixture, they were REALLY light and wonderful, the rest were tasty but lacked the wow factor. I made this for the TAG game and held off tagging it because I have Yorkshire pudding recipe that I inherited from a former Zaar member Mean Chef... and just *knew* that I would be forced to compare the two. I am trying to be as fair as possible in this review and not put down this recipe in any way, but to be really honest I don't feel that this recipe beats the one I inherited. I has the oil in my pans so hot it was almost smoking and you could hear the sizzle as the mixture hit the muffin pans. I cooke mine for 20 minutes on 200 C (= 400 F). Please see my rating system: 4 stars for a lovely recipe that I was pleased to try. Thanks!
Directions See How It's Made
- Sift into a bowl the flour and salt.
- Stir in the milk.
- Beat the eggs and stir them into the batter.
- Add the water.
- Beat the batter until large bubbles rise to the surface.
- Have ready a hot muffin tin containing about 1/4" oil or melted butter.
- Pour in the batter and bake in preheated 400 F oven for approx 20 minute
- Some cooks recommend 350 F for 30 minute.