Yorkshire Pudding
Follow these directions carefully and don’t take any shortcuts with resting or baking times, ingredient temperatures or oven temperatures. Yorkshire puddings are challenging and measuring should be exact for a good product.
Preparation time: 10 minutes
Batter resting time: 30 minutes in the refrigerator
Baking time: 15-20 minutes
Total time: 1 hour
Makes 12 puddings (serves 6)
Ingredients
4 eggs at room temperature
1 ½ cups milk at room temperature
1 ¼ cups flour
1 tsp salt
¼ cup beef drippings or vegetable oil
Directions
Follow these directions carefully and don’t take any shortcuts with resting or baking times, ingredient temperatures or oven temperatures. Yorkshire puddings are challenging and measuring should be exact for a good product.
Preparation time: 10 minutes
Batter resting time: 30 minutes in the refrigerator
Baking time: 15-20 minutes
Total time: 1 hour
Makes 12 puddings (serves 6)
Ingredients
4 eggs at room temperature
1 ½ cups milk at room temperature
1 ¼ cups flour
1 tsp salt
¼ cup beef drippings or vegetable oil
Directions
- Break eggs into a bowl and beat until frothy with an electric mixer. Some people choose to use a blender to mix the batter.
- Add milk and mix.
- Add flour and salt gradually and mix well until the batter is thin and smooth.
- Put the batter into the fridge to rest for at least 30 minutes.
- While batter is resting, preheat oven to 425 F with the rack in a mid to high position in the oven.
- Put vegetable oil or beef drippings into the bottom of each cup in a 12 cup muffin tin.
- Put the muffin tin in the oven to heat until the oil is hot and sizzling.
- Add batter to each cup until 2/3 full. Bake for 15-20 minutes until puddings are fluffy and golden brown. Do not open the oven door during baking and do not under bake.
- Remove the muffin tin from the oven and let cool for 5 minutes before removing the puddings.
- Serve warm with roast beef and gravy. Some also eat these as a breakfast dish with butter and jam.
