Sweet Yorkshire Pudding - Mothers' Day Brunch
Recipe type: Breakfast
Author: Carol Egbert
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 4
An eggy sweet baked pancake that is lovely topped with fruit and yogurt for breakfast.
  1. Pre-heating oven to 425 degrees.
  2. When oven is up to temperature, put butter in a two-inch deep, nine-by-thirteen inch ceramic baking dish in the hot oven.
  3. While butter melts and begins to brown, make batter.
  4. Put eggs in blender and blend for one minute.
  5. With motor running, add milk and flour. Whirl for thirty seconds or until the batter is smooth and free of lumps.
  6. Remove baking dish from oven and pour batter into melted butter.
  7. Bake for 25 minutes or until the pudding is puffy and well browned.
  8. Top with a generous sprinkle of confectioners’ sugar and a handful of blanched, sliced almonds.
Recipe by Vermont food from a country kitchen - Carol Egbert at http://www.carolegbert.com/sweet-yorkshire-pudding-mothers-day-brunch