Yorkshire Pudding
From Angela Ballard”¦actually, here is Angie’s description of the origin for the recipe: “Passed down through immigrants and pioneers and chubby grandmas and now ME.” Don’t you love that?
Recipe type: Breakfast
  • 4 eggs
  • 2¼ cups milk
  • 1½ cups flour
  • 1½ teaspoons salt
  1. Blend the ingredients in a blender.
  2. Place 4 tablespoons margarine*(Angie note: I know, the horror. Jane note: I didn’t have margarine and I was too impatient to try the recipe before I got to the store, so I used butter and it worked fine) in the oven in a 9”³ x 13”³ pan until boiling (Jane note: my butter wasn’t quite boiling, but it was starting to get a little too brown”¦so if you use butter, I let it go until it’s all melted and maybe just starting to brown and bubble a bit).
  3. Pour the blended ingredients directly into the hot pan.
  4. (Note: I often halve the ingredients and use an 8×8 pan and it works perfectly.)
  5. Bake at 450 for 25ish minutes.
Recipe by This Week for Dinner at https://thisweekfordinner.com/yorkshire-pudding/