Audrey's Yorkshire Pudding
Yorkshire pudding is a sort of bread or pancake, more or less. It's something like a popover, but shaped differently, and it complements meat dishes nicely. We like it on its own, too.
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We got this recipe from our friend Audrey when we visited her in St. Mawes, Cornwall. It's very simple, and I like it better than any I've had in restaurants.
Ingredients
Directions
Sift flour, salt, and pepper into bowl, to get it light and airy. 3 oz is about 3/8 of a cup or a little more, depending on packing.
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Break eggs into bowl with dry ingredients. Beat a little until somewhat mixed, then add milk and water mixture gradually, beating until homogeneous.
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Prepare a pan. A 9"×9" cake pan does well, but any moderately shallow pan should work fine. Put butter or meat drippings in pan, and put the pan into a 400° oven to melt the butter and get the pan warm.
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Pour the whole liquid batter into the pan, and put the pan back into the 400° oven to cook for 40 minutes to an hour. The surface should be crispy and medium brown when done.
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Audrey said that, in Yorkshire, they cook it in much thinner sheets "almost like pancakes," and that they serve it before the rest of the meal, with gravy.