Yorkshire pudding

Name: Yorkshire pudding
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 12
Cuisine: british
Ingredients: 4 eggs; 1 cup flour; 0.75 cup milk; 0.25 tsp salt; 12 tsp oil

Based on 17 ratings

In app

easy & tasteful

Community member

"Yorkshire pudding is a great alternative to your usual side dishes. The recipe can be varied according to the season and your main dish. As the puddings rise and become hollow when they bake, they can be used as edible bowls for other vegetable sides."

Difficulty

Easy 👌

Preparation

15 min

Baking

15 min

Resting

15 min

Ingredients

2Servings

MetricImperial

⅔

eggs

20 g

flour

33⅓ ml

milk

⅛ tsp

salt

2 tsp

oil

Utensils

large bowl, whisk, pastry brush, oven, muffin tin

Nutrition per serving

Cal119

Fat8 g

Protein4 g

Carb8 g

Step 1/5
- ⅔ eggs
- 20 g flour
- 33⅓ ml milk
- ⅛ tsp salt
- large bowl
- whisk
Beat the eggs. Add flour and mix well. Pour in milk, season with salt, and mix well. Set batter aside to rest for at least 15 min. or longer. Even a 24 hr. resting period would be fine.
Step 2/5
- 2 tsp oil
- pastry brush
- oven
- muffin tin
Pre-heat the oven to 220°C/430°F. Fill each muffin tin hole with a teaspoon of oil and grease the sides. Put the tin in the oven to heat up thoroughly. Only remove from the oven when it is very hot.
Step 3/5
Quickly pour batter into the muffin tin. Each cup should be half full. Quickly return muffin tin to the oven.
Step 4/5
Bake for approx. 15 – 20 min. at 220°C/430°F, and do not open the oven door, or your puddings may collapse. Bake until crisp and golden, and serve immediately.
Step 5/5
Serving suggestion: If you’re making venison, add some cranberries to the pudding batter. Thyme or rosemary also works well. Variation: Season batter with vegetable stock, chili, and diced bacon. Or fill with spinach!
Enjoy your meal!