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Source: FamilyTime Favorites

Christmas Yorkshire Pudding
This light and airy pudding is a close cousin to the popover and like popovers, must be served the moment it comes from the oven.
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Serves: 8
Prep Time: 10 minutes
Cook Time: 25 to 30
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2 large eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
4 tablespoons unsalted butter




Preheat the oven to 425 degrees F.

In a large bowl, whisk together the eggs and milk.

In another bowl, whisk together the flour and salt. Add the eggs and milk and stir to mix thoroughly.

Put the butter an ovenproof 11-by-7-inch baking pan (or similar size). Put the pan in the oven until the butter melts and pan gets very hot. This will take about 10 minutes.

Remove the pan from the oven and immediately pour the batter into pan, Return the pan to the oven. Bake for 25 to 30 minutes or until the pudding is puffed and golden brown. Do not open the oven during the first 20 minutes of baking.

Serve immediately, piping hot and cut into squares. The pudding deflates rapidly.

Note: Traditionally, Yorkshire pudding is made with pan juices from the roast beef instead of butter. You can choose to do this, if you wish. The flavor is remarkable!





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