Never Failed Yet Yorkshire Pudding

Never Failed Yet Yorkshire Pudding

My Mother-in-law gave me this recipe. I have never tried to improve on it. ‘Cuz you just can’t.

3 T vegetable oil

3 large eggs

1 ½ C milk

1 ½ C all-purpose flour

1 t salt

1. Preheat the oven to 450. Grease the bottom and sides of 8x8x2 cake pan. (I like to use glass because then you can see the bottom browning, too.) Set the rack in the middle slot.

2. Combine the oil, eggs and milk. Stir until the eggs are completely mixed in. (Don’t worry about the oil floating on top)

3. Stir together the flour and the salt.

4. Make a “well” in the center of the flour mixture and pour in the egg/milk mixture. (Always wet into dry.—tho’ there is an exception to this rule when it comes to cakes) Beat until there aren’t any lumps left.

5. Pour batter into the cake pan and bake for 20-30 minutes or until puffy (Think topological map—it is so cool! ) and golden brown. Serve immediately.

Makes 1-9 servings (You are cutting this, not me!)