This was my second try at making Yorkshire Pudding. It’s great as a side with a standard dish, especially with gravy. I’d really like try it with onion gravy next time! I think the original recipe I made came from Home Chef? I have it in my Plan To Eat menu planner now though, so it’s easy to pull up.
This recipe is super easy to make. I used my blender to mix everything – but I keep mine out on the counter and it’s really close and super convenient. This time I modified the butter ingredient to use spray oil that I sprayed in the bottom of the muffin cups. The regular recipe calls for butter melted in the bottom on each muffin tin, I was working on the assumption this was to keep them from sticking and not to add the butter as an ingredient.
Our oven is still all wonky, though I have an oven thermometer hanging inside. I calibrated the oven to the lowest heat setting (20 degrees less than what the temperature says) and setting the temperature at 375 degrees, the over was still showing that it had heated up over 400 degrees. – I suspect mine this time overcooked some being at higher temperatures throughout the entire time. In the middle of working on other things – loading my car for a farmer’s market, I didn’t want to watch the over temp like a hawk and keep adjusting, so I went with what it thought 375 was.
The recipe I went with mixed 1 cup each of flour and milk and added 3 eggs. This batter was then added to the muffin tins. In the middle of filling I realized I should have used two muffin pans. Mine were filled more than they should have been…. but they still came out. I then put them in the over at 375 for 5 minutes – at the end of the 5 minutes, I adjusted the temperature of the oven down to 350 and baked them another 25 minutes.
Taking them out at the end of the baking time, they were done! I couldn’t wait to eat them, but wow they were hot fresh out of the oven. They don’t have a huge amount of taste, so I really want to try them with onion gravy. Time to find that recipe next!
