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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!

Some good-looking puds by “Baby Kato”.

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!

~Donna



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