Pam’s Special Holiday Recipe

In the early 1960’s, my Mother, a very courageous and creative woman decided to try a new recipe for our Christmas Dinner. The name of the recipe was mysterious to all of us. Was this a dessert? Would we like it?

All the ingredients were measured with such determination and each step followed with extreme care. It was placed in the oven and my three brothers and I watched through the small oven window as this crazy dish came to life right before our eyes. I remember when the timer alerted my Mother that it was ready. She carefully pulled the dish out of the oven and her smile is one that we will never forget. She was our hero that day, a true magician!

We have had this recipe every year since. Enjoy!

Yorkshire Pudding

Yorkshire Pudding

1 Cup All Purpose Flour

1/2 Teaspoon Of Salt

1 Cup Milk

2 Eggs

  1. Mix all ingredients with a hand beater or blender just until smooth and place in the refrigerator for at least 1 hour before baking.
  2. Preheat oven to 425 Fahrenheit.
  3. Prepare pop over pan by adding 1-2 Teaspoons of oil in each tin. Any type of oil will work.
  4. Place pop over pan with oil in the oven for 5 minutes. Remove from oven, be careful it’s very hot.
  5. Pour refrigerated batter into the pan. You should hear the batter sizzle.
  6. Place your pan immediately back in the oven for 20 – 30 minutes.

Remember to watch the magic through your oven window!!!

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