Yorkshire pudding is oh-so-much-more than “bread dough”! I’m lucky enough to have an English-born mother so I grew up eating Yorkshire puds. Delish!
Click on the photo for a good basic recipe from food.com but here are a few important tips:
- Make up the batter at least an hour ahead of time and let it sit. It must be room temperature to puff nicely, otherwise you’ll end up with hockey pucks.
- Fill each muffin tin about 3/4 inch full of batter.
- And “1 cup egg”?? Just use 3 eggs, that’ll do!