Breakfast Yorkshire Pudding Picture Book Recipe

Breakfast Yorkshire PuddingApril 19th is Patriots’s Day, the day the first shots were fired in 1775 in Lexington, Massachusetts, between British troops and American colonists. On that day, and all through the Revolutionary War that lasted 8 years, all Americans were still considered British subjects.

Why the brief history? Because I think it’s an enlightening backdrop to breakfast Yorkshire pudding, which as easy to make as they are fantastically flavorful to eat.

Just like the savory, more traditional, version of Yorkshire pudding, the first of two keys to success is heating a muffin tin in the oven until the oil in the muffin tin holes gets smoking hot. Doing that will ensure that the Yorkshire puddings are crisp on the outside and pudding soft on the inside. The second key is not opening the oven door while the puddings cook so that they rise and look like those you see above.

Here’s a shot of what you need for ingredients. (The base ingredients are eggs, flour, milk, and oil. The rest you can improvise as you like to suit your taste.)

Breakfast Yorkshire Pudding Ingredients

Click any picture on this page for a complete, easy-to-follow step-by-step picture book recipe.

Breakfast Yorkshire Pudding Picture Book Recipe

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