Easy Yorkshire Pudding

Name: Easy Yorkshire Pudding
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving
Ingredients: 6 large eggs; 2 cup all-purpose flour spoon and level off with the back of a knife; 1 teaspoon kosher salt; ⅔ cup whole milk; ⅔ cup water; ½ cup chopped scallions; beef dripping

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5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8
Calories
175 kcal
Course
Side Dish, Breakfast
Cuisine
American

Easy Yorkshire Pudding

Deacon Moody

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Yorkshire Pudding is a classic British dish traditionally served alongside a roast beef dinner. Made with simple pantry staples, this savory and delicious pudding is easy to prepare and always a crowd-pleaser. The pudding has a crispy outer layer and a soft, fluffy center, making it the perfect complement to a rich and hearty meal.

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Ingredients

Servings

6 large eggs , room temperature
2 cup all-purpose flour spoon and level off with the back of a knife
1 teaspoon kosher salt
⅔ cup whole milk
⅔ cup water
½ cup chopped scallions , optional
beef dripping , Avocado Oil, sunflower oil, canola oil, vegetable oil, lard, etc. As needed

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Instructions

In a small bowl, sift the flour. Set aside
Using a hand, whisk in a bowl, beat the eggs, and kosher until frothy. Gradually beat the flour into the eggs to make a smooth batter.
Whisk in the milk and water until combined and not lumpy. Stir in the chopped scallions. Cover and leave to stand at room temperature for about 1 hour.

To cook the Yorkshire Pudding:

Preheat the oven to 400°f/425°f
***THE OVEN MUST HAVE REACHED THIS TEMPERATURE BEFORE YOU PUT THE DISH WITH BUTTER IN.
Add one teaspoon of fat of your choice into each compartment of two 4-hole Yorkshire pudding tins. *(enough to lightly cover the bottom. If you only have one tin, you’ll have to do this in two batches).
Place the tin in the oven for 12-15 minutes to heat the oil and containers until very hot. ***(This is important for the rise).
Stir the batter and pour it into a jug. Remove the hot tins from the oven. Carefully and evenly,
pour some batter into the middle of the *(fat of your choice) in each hole. *(The wells should be filled between ½ of the way.
Remember that the oil is boiling. Watch out as the oil will sizzle a bit as the batter hits it).
Put the tins straight back into the oven and bake for about 30 minutes or until the Yorkshires are well risen, golden brown, and crisp.
Serve immediately with your choice of roast and all the trimmings.

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Let it cool completely, then wrap it tightly in plastic or aluminum foil. Please place it in an airtight container or ziplock bag and refrigerate for up to 3 days or freeze it for up to 1 month.
To store: Let it cool completely, then wrap it tightly in plastic or aluminum foil. Please place it in an airtight container or ziplock bag and refrigerate for up to 3 days or freeze it for up to 1 month.
To reheat: Preheat the oven to 375°F and place the wrapped pudding on a baking sheet. Bake for 10-15 minutes or until heated through. You can also reheat individual portions in the microwave on high for 30-60 seconds or until heated through. Remember that reheating may cause the pudding to lose some crispness and texture, but it will still be delicious.
To reheat: Preheat the oven to 375°F and place the wrapped pudding on a baking sheet. Bake for 10-15 minutes or until heated through. You can also reheat individual portions in the microwave on high for 30-60 seconds or until heated through. Remember that reheating may cause the pudding to lose some crispness and texture, but it will still be delicious.
Make-Ahead
Make-Ahead
Yorkshire Pudding is best enjoyed fresh from the oven for its signature rise and crispiness. While you can prepare the batter in advance and let it stand at room temperature, it's crucial to heat the oil and bake the puddings just before serving to achieve the desired texture and flavor. Making the batter ahead can save time, but the final baking step should be done before serving to ensure the best results.
Yorkshire Pudding is best enjoyed fresh from the oven for its signature rise and crispiness. While you can prepare the batter in advance and let it stand at room temperature, it's crucial to heat the oil and bake the puddings just before serving to achieve the desired texture and flavor. Making the batter ahead can save time, but the final baking step should be done before serving to ensure the best results.
How to Freeze
How to Freeze
Freezing Yorkshire Puddings is possible but not recommended, as they may lose their crispness and texture upon thawing. If needed, cool them completely, then store them in an airtight container in the freezer for up to three months. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes when ready to serve.
Freezing Yorkshire Puddings is possible but not recommended, as they may lose their crispness and texture upon thawing. If needed, cool them completely, then store them in an airtight container in the freezer for up to three months. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes when ready to serve.
Notes
To make 14-16 more miniature Yorkshire puddings, put ½ teaspoon of ( fat of your choice ) into each hole of a deep muffin tin (each cup measuring about 7cm diameter x 2.5cm deep), then heat up as described in step 2, before pouring in the batter. Bake the Yorkshires for 30 minutes.
It is essential you heat the pan with the fat of your choice to* HOT *before adding the batter. This allows the edges to start cooking immediately, and the edges will get crispy, and you won't end up with a soggy, mushy pudding.