Yorkshire Pudding In A Pan

I cook Yorkshire pudding in muffin tins all the time because it what our family likes, and it looks great. Growing up it was never how I had Yorkshire pudding, my mother cooked it in a pan. I decided a month ago, after I had made a change to the recipe, to cook it in a pan. A metal pan would of been better but it still worked in a glass pan. Halving the recipe worked perfect for a 9×9 dish.

It has been a few years since I posted the pudding recipe I use and since I made a change it’s time to post it again. I should of included the recipe with my last post but kind of forgot. The nice thing about this recipe is that it can be halved or doubled or tripled for what ever amount you need. The recipe is enough for 8 muffin size or a 10×12 baking dish.

1 cup flour

1/2 cup half and half cream

1/2 cup low sodium beef broth

4 large eggs

1/3 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

canola oil

Mix everything together until completely smooth, set on the counter for at least 1 hour.

For cooking in muffin tins add 1 teaspoon oil in each cup and brush it around the edges well. Place in a preheated 400 oven for about 5 minutes. When oil is just about to the smoking point fill each cup half way. Cook for 30 minutes and serve immediately.

With a baking dish use 2 tablespoons of oil and brush sides well. Cook exactly the same as with the muffin tins. Slice into pieces and serve immediately.