Alternative Yorkshire Pudding Recipe

There is more than one way to make Yorkshire Puddings. Last week I published a traditional recipe for the kind of Yorkshire Pudding I ate as a child - heavy and filling. Nowadays, many people prefer their Yorkshires to be light and fluffy so I made them that way this week. Here is how I did it.

Ingredients

• 3 eggs
• Plain or All-Purpose flour
• Milk
• 1 tspn salt

Preparation

• Set out three 1 cup measuring jugs (or similar)
• In the first jug pour 3 whisked eggs
• In the second jug pour plain flour up to the level of the eggs in the first jug
• In the third jug pour milk up to the same level as the first two jugs
• Thoroughly mix the eggs, flour and salt
• Add the milk and mix to a smooth batter
• Set the batter aside
• Preheat oven to 425F
• Pour a little vegetable oil or beef dripping (no olive oil, butter or margarine) into each cup of a muffin tray and place in the oven until literally smoking hot
• Remove the muffin tray from the oven and pour enough batter into each cup to fill it no more than half full, then return to the oven
• Bake for 15 minutes or until well risen and golden

John's Notes
These Yorkshire Puddings are much lighter than the ones we made last week but I wouldn't call them traditional. These are the kind you are likely to be served in a restaurant rather than at your grandmother's table. I could eat several of these light puddings before feeling full. Which kind do you prefer?

By the way, leftover light Yorkshires make an excellent breakfast too. Warm them a little and spread with marmalade or jam - delicious!