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Recipe for family meals :

Yorkshire Pudding

This recipe comes from Mary Ellen who runs a delightful recipe website called That's My Home - click here for website. If you want to email Mary Ellen then click here. Take a look at the website - it has an unusual approach for a recipe site which is refreshing. Curious as to how it came about I asked Mary Ellen to tell me a little bit more. This was her reply:

"I'm in Farmington Hills, Michigan, USA. I cooked professionally for over 20 years. I have always loved to cook as long as I can remember. That's My Home is a collection of recipes that I have collected for many years. I started taking some web design classes and well the rest is (a very new) history. I am a realtor now and was going to do web pages for realtors. I have had so much fun with my cooking site that I've never done a single realtor page, including my own. That's how the site got its name. Recipes on Main was originally intended to be a content area for the realtors. Some plan I had!"

Whilst Yorkshire Pudding can be enjoyed with various meals it tradionally goes with Beef - see Standing Rib Roast recipe.


2 C. flour
1 t. salt
6 eggs
2 1/2 C. milk

  • Make batter a day ahead, it needs to be really cold.
  • Mix flour and salt together. Make a well in the center and add the eggs. Mix together until a paste forms. Add 1/2 C. of the milk. Gradually whisk in remaining 2 cups of milk. Cover and refrigerate at least 4 hours or overnight.
  • Heat oven to 425ºF.
  • After pan for roast is deglazed, add in 1/4 cup reserved juice. Heat until very hot. Remove batter from refrigerator and whisk it well. Pour batter into pan with drippings, do not stir. Cook until crisp and brown. 20 - 25 minutes. Serve immediately.