Thursday, April 17, 2014

Yorkshire Pudding FAIL!

Here is a quick little post about how I failed at making a beloved dish from my childhood. It's not the best start to a long weekend but hopefully I will be able to do an update with a successful outcome.
Jess was working late so I decided to test make some Yorkshire Pudding for Easter diner. I ended up ruining a muffin tin and setting off the smoke detector in the apartment. They ended up being pretty tasty but their bottoms were welded to the bottom of the pan.
Growing up my mom would make the most delicious roasts with potatoes, parsnips, carrots, yorkies, and enough gravy to drown in. Yorkshire pudding was everyone's favourite so they didn't last long. My brother and I would devour them and then end up having a slice a bread covered in gravy in a sad attempt at recapturing the moment.
I whipped up the gravy from some chicken stock in the fridge, a little butter, flour, salt, white pepper, and black pepper.

I think the recipe is OK... my execution held me back.


  • 4 large eggs
  • 1tsp salt
  • 2 cups milk (I only used one cup of flour and milk and mine ended up being a little eggy)
  • 2 cups flour
  • vegetable oil


  1. In a medium/large mixing bowl use a whisk to mix up the milk and eggs. Set it aside for 10 mins.
  2. Add 1/2 tsp vegetable oil to the muffin tins (I recommend spraying the tin with cooking spray so that they don't stick"
  3. Add the salt and flour to the eggs whisk until there are no lumps and you have a thick creamy batter. Set it a side for at least 30 mins (I think this is important).
  4. Preheat the oven to 450 F.
  5. Put the muffin tin in and wait for the oil to smoke.
  6. Add a couple tbsp of cold water to the batter and whisk it one last time.
  7. Quickly add the batter to the tin until they are 3/4 full (the oil will start to bubble and sit on top of the batter).
  8. Bake for 20 mins or until they are nice and brown.

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