This dish is fast becoming a standard for Christmas dinner. This is a classic dish from England which was traditionally made with the drippings from a roast. Of course, as a vegetarian cooking blog roast drippings is just will not cut it. Instead I use butter seasoned with salt. I suppose I could break down and purchase some salted butter, but I don't typically use salted butter so this seems the best route for me.
There are a couple of points I need to make about making at Yorkshire Pudding. First, all your ingredients MUST be at room temperature. This is very important. Second, your oven must be at the right temperature. If you are uncertain as to the accuracy of your oven's temperature reading invest in a thermometer for your oven. Third, be patient. You cannot risk the temperature on your oven dropping so once your Yorkshire pudding is in the oven you may not open the oven for 20 minutes.
1 cup all-purpose flour
1 teaspoon salt
3 large eggs, at room temperature
1 cup milk, at room temperature
1/4 cup unsalted butter and 1/8 teaspoon salt
handheld mixer or stand mixer
9x13 baking dish
Whisk together the all-purpose flour and salt.
Beat together the eggs and milk. Allow the mixture to sit for about 20 minutes.