This is a one egg Yorkshire Pudding so it only makes enough for one or two. I baked it in a toaster oven on “toast” with temp set to 375 degrees fahrenheit and left it in a hair too long, but it still hit the spot… adapted from my great-grandmother’s recipe. Fat drippings from a roast of beef may be substituted for oil. She served it with roast beef and gravy. It’s good with chicken, too.
- 1 egg
- 2 Tablespoons all purpose flour
- dash of salt
- 3 Tablespoons milk
- few chives, optional
- 1 Tablespoon canola oil (for pan, could use a little less)
Beat egg with a fork, add flour and salt and beat until smooth. Slowly stir in the milk. Add chives, if desired. Put oil into a 9″ metal pie plate (or other suitable pan) and place in oven for just about a minute (not much heats fast, so don’t let the oil overheat). Pour batter into hot oil, return to oven and bake until lightly browned. It will puff up here and there and drop down again. Cut into wedges. Serve with gravy.
Note: I’m launching a new section of this blog called “Small Plates” as I’m learning how to feed just me again, can’t live on toast forever… some posts will include recipes cut down for one or two. Old posts with modified recipes will also be added to this category. There is a dual purpose in this… I’m working with a therapist who specializes in eating disorders (finally!) so maybe posting about food will help me, too. Thanks for reading!