Martha Stewart Yorkshire Pudding Recipe
Martha Stewart knows how to cook great food. Her Martha Stewart Yorkshire Pudding Recipe is a true classic.
Equipment
- Large Mixing Bowl
- Electric hand mixer
- Fine-mesh sieve
- Standard muffin tin.
- Large Measuring Jug
- Oven mitts
Ingredients
- 1 cup ALL-PURPOSE FLOUR
- 1 cup WHOLE MILK
- 2 large EGGS
- 1/2 tsp SALT
- 2 tbsp VEGETABLE OIL
Instructions
- Whisk your flour and salt in a bowl. Make a small well in the very center. Pour your milk and eggs into the hole.
- Mix the ingredients until the batter is smooth. Do not overmix the batter too much. Let the batter rest for thirty minutes now.
- Preheat your oven to 450 degrees Fahrenheit. Put a teaspoon of oil in each muffin cup. Place the tin inside the hot oven now.
- Wait until the oil is smoking hot. Carefully pull the tin out of the oven. Pour the batter quickly into each hot cup.
- Slide the tin back into the oven quickly. Bake them for about twenty minutes total. Do not open the oven door while baking.
Notes
- Make sure your eggs are at room temperature first.
- The fat must be smoking hot before adding batter.
- Resting the batter helps create a much better rise.
- Never open the oven door during the baking process.
- Use whole milk for the richest and softest flavor.