Yorkshire Pudding
User Reviews
5.0
3 reviews
Excellent
Yorkshire Pudding
Report
Yorkshire Puddings are crispy, puffy and delicious! Made with a simple batter that is whisked together and baked in hot beef drippings (or oil) in muffin tins.
Share:
Ingredients
- 4 whole eggs at room temperature
- 1 1/2 cups milk at room temperature
- 1/2 teaspoon salt
- 1 1/2 cups all purpose flour
- 6 tablespoons beef drippings or canola oil
Add to Shopping List
Instructions
- If you are just pulling your eggs from the fridge, be sure to place eggs in a bowl of hot water for 10 minutes, to bring to room temperature.
- Warm milk in microwave for 30-45 seconds, to bring to room temperature.
- In a large bowl using a large whisk, beat the eggs and milk for about 2 minutes; you want to get as much air into this mixture as possible. (You can use a hand mixer for 1 minute.)
- Add the salt, and lightly add the flour using a sugar duster or sifter (don't overlook the sifting step - it makes a difference!) Lightly whisk the batter just until no flour clumps appear. Don't over-mix, or puddings will be dense.
- Set the batter aside, and let it stand for 30 minutes. (You can also put the batter into a pitcher or large glass measuring cup at this point - it makes it easier to pour later on).
- Using a standard muffin tin, add 1/2 TBSP of beef drippings (or canola oil) to each cup. Set aside.
- Move oven rack to lower-middle position. Place large baking sheet on oven rack, and then the oiled muffin tins on top of the baking sheet.
- Preheat oven to 450 degrees (with the pans inside the oven). Once the oven is ready, let it sit for another 5 minutes to make sure the oil gets nice and hot.
- Working quickly, open the oven and pour the batter into each oiled muffin tin, about 2/3 the way full. Try not to keep the oven door open for long, as you don't want the temperature to drop.
- Quickly close the oven door, and let bake for 5 minutes. Keeping the oven door closed (don't peak!), lower the heat down to 375 degrees and bake for another 10-15 minutes, or until a deep golden brown.
- Remove from muffin tins, and serve immediately.
Notes
- Note that the puddings may deflate slightly after removing from the oven - this is normal. If you don't want them to deflate as quickly, you can place a large sheet of tinfoil loosely on top of the puddings, and put them back in the oven for another 5 minutes. This will allow them to be a bit sturdier, but it will also cause them to a brown more - so keep a close eye on them. We prefer them softer, so I don't usually do this step.
Nutrition Information
Show Details
Calories
138kcal
(7%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
4mg
(1%)
Sodium
111mg
(5%)
Potassium
57mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
51IU
(1%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12yorkshire puddings
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 111mg | 5% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 51IU | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
