Yorkshire Pudding
User Reviews
4.7
75 reviews
Excellent
Yorkshire Pudding
Report
This Yorkshire Pudding recipe is not your average dinner roll! They're a traditional English dish with a crispy, fluffy exterior and soft middle that's perfect for soaking up any gravy or sauce.
Share:
Ingredients
- 1 cup all-purpose flour (120g)
- 1 teaspoon salt
- 1 1/4 cups whole milk (300mL)
- 3 large eggs
- 1/4 cup beef roast drippings, lard, or oil (60mL)
Add to Shopping List
Instructions
- Combine the flour and salt in a medium mixing bowl. Whisk together the milk and eggs in another medium mixing bowl until well blended. Gradually add the milk mixture to the flour mixture, whisking until smooth. Place in the refrigerator while proceeding.
- Preheat the oven to 425°F.
- Once the oven is to temperature, spoon 1 teaspoon of beef drippings or oil into each cup of a 12-cup muffin tin. Place the muffin tin in the oven until the oil is very hot, about 10 minutes.
- Stir the chilled batter. Remove the muffin tin from the oven and quickly pour about ¼ cup of cold batter into each muffin cup. Immediately return the muffin tin to the oven.
- Bake for 20 minutes or until the puddings are puffy, golden brown, and crispy. Serve immediately.
Notes
- Do not skip resting the batter in the fridge. If you skip it, your Yorkshire pudding will become flat and less flavorful.
- You can also bake the pudding in a 9x13-inch baking dish, a 12-hole Yorkshire pudding tin, or a popover pan.
- You want to hear the batter “sizzle” when pouring it into the muffin tin. That means the oil is hot enough. If the oil is not hot, the batter will absorb the oil leading to an oily, soggy, and dense pudding. The hot oil is key to helping the batter set up and rise in the oven.
- Do not open the oven during baking time. Treat these puddings like a souffle. No peeking!These will deflate quickly.
- Don’t be alarmed if the Yorkies come out in different shapes and forms. They still taste the same!
- A metal pan is highly recommended due to heat retention. I don’t recommend using a silicone or glass pan.
- If you’d like them to be crispier on the outside and slightly taller, replace some of the milk with water. For extra tall ones, you can add an extra egg white.
Nutrition Information
Show Details
Calories
112kcal
(6%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
50mg
(17%)
Sodium
221mg
(9%)
Potassium
67mg
(2%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
109IU
(2%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 50mg | 17% |
| Sodium | 221mg | 9% |
| Potassium | 67mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 109IU | 2% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
75 reviews
Excellent
Other Recipes
You'll Also Love
