When fresh from oven, good Yorkshire pudding is a puffy and oddly shaped golden mass. If you let it sit for a few minutes, the surface settles more or less evenly and when cut, the outer crust is tender and crisp while the center is soft and custardy. Mmm, custardy.
- 3/4 c. flour
- 1/2 tsp. salt
- 2 eggs
- 1 c. milk
- 4 tbsp. oil
- Heat oven to 450 degrees.
- Beat flour, salt, eggs, milk together until very smooth, scraping bowl occasionally. Refrigerate 2 hours or longer.
- Measure oil into 8 x 8 x 2 inch square Pyrex pan. Heat for 2 minutes.
- Pour batter into pan and bake for 20-30 minutes. Do not open door. Serve immediately. Serves 6.