This is another recipe I have been using a long time. I was taught to make this by Steve Conway at Pipers Pub in Antigonish. The recipe (more of method than actual recipe) he gave me was “equal parts water and egg plus 1 egg, whisk together, then whisk in flour until it ribbons when you lift the whisk”

A couple of important things to note when you are baking them. Have a pan under your muffin tins, when you add the batter and they start to bake the oil will over flow. A pan is needed to catch the extra oil. Next, the oil must be very hot when you add the batter, so that it cooks the batter instantly

This is not exactly a traditional recipe, as the old recipes called for the rendered fat from the roast beef. This way uses a vegetable oil, it make it a bit lighter.

YORKSHIRE PUDDING

2 cups egg

1 3/4 cup water

1oz oil

2 cups flour

1/2 tsp salt

Oil to fill the muffin pans

1. Mix egg , oil, and water
2. Slowly mix in flour until mixture coats the back of a spoon and makes a ribbon when you lift the whisk.
3. Heat oven to 420 F
4. Fill muffin tins (deeper tins are better) 1/4 full of oil . Place in oven ( no batter) on baking sheets
5. When oil is hot, remove from oven and add batter. Place back in oven until pudding has risen and browned (approx. 12 minutes) . Then reduce heat to 350 F for 15 minutes..
6. When finished, remove from the muffin pan.