Yorkshire Pudding
User Reviews
5
Yorkshire Pudding
Description
This Yorkshire Pudding recipe uses a simple batter of eggs, whole milk, flour, and salt. The batter is blended thoroughly and rested in the fridge, which improves its rising ability, producing the characteristic tall and airy puddings. The use of beef drippings or other fat heated in a muffin tin ensures a hot cooking surface that crisps the outside while allowing the inside to remain tender.
The puddings bake initially at high heat to puff up, then finish at a lower temperature to cook through and develop a golden color. Running a knife along the edges after baking helps remove the puddings cleanly. This cooking method results in puffy, slightly crispy edible cases that can soak up gravy and complement savory dishes.
Yorkshire Puddings suit serving alongside roasts and gravies, adding a textured contrast to tender meats. They may also be frozen after cooling for later use, extending their convenience. Adding herbs like thyme or rosemary can subtly enhance aroma and flavor.
Ingredients
- 3 large egg room temperature
- 1 ¼ cup milk room temperature, whole
- 1 ¼ cup all-purpose flour
- ¾ teaspoon salt
- 3 tablespoons beef drippings or vegetable oil
Instructions
- Add the eggs to a blender and blend for 2 minutes.
- Add milk, flour, and salt to the blender and blend for 30 seconds more. Allow the batter to rest in the fridge while preheating the oven to 425°F.
- Divide the beef drippings or oil over 8 wells of a muffin pan, approximately 1 teaspoon each. Place the muffin pan in the oven for at least 5 minutes to heat.
- Once hot, pour the batter into the muffin wells until they are ¾ full.
- Bake at 425°F for 20 minutes. Reduce the temperature to 350°F and bake for an additional 18 to 23 minutes or until golden and puffed up.
- Remove from the oven and run a butter knife along the edges of the Yorkshire puddings to remove from the pan.
Notes
- Allow the batter to rest overnight to enhance rising and texture.
- Preheat the muffin tin and fat thoroughly for optimal puffing.
- Beef drippings come from cooked beef fat and are preferred, but bacon fat, lard, or vegetable oil work as alternatives.
- Frozen Yorkshire puddings keep for up to three months and can be reheated when needed.
- Fresh thyme or rosemary can be added for subtle herb flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8yorkshire pudding
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156 | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 63mg | 21% |
| Sodium | 256mg | 11% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 161IU | 3% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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