Yorkshire Pudding Recipe
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Yorkshire Pudding Recipe
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This simple-to-prepare Yorkshire Pudding Recipe is a British Specialty that is an excellent side dish at any holiday meal or to a roast beef.
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Ingredients
- 4 large room-temperature eggs
- 2 teaspoons coarse salt
- 1 ¾ cup all-purpose flour
- 1 1/2 cup whole milk
- 1/2 cup water
- 6 tablespoons Neutral flavored oil
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Instructions
- Add the milk, water, eggs, flour, and salt to a blender and blend on high until smooth.
- Set the mixture to the side and rest at room temperature for 25 to 30 minutes.
- Add the large muffin tin to an oven on a middle rack and preheat the oven to 425°.
- Once the oven is preheated, evenly distribute the oil between each muffin round and return it to the oven for an additional 10 to 12 minutes. The oil should be pretty close to smoking.
- Remove the pan from the oven and pour in the batter evenly amongst the muffin rounds filling it 2/3 of the way full. They will start to boil and cook immediately.
- Place the tray back in the oven and cook for 20 minutes.
- Turn the heat down to 325° and cook for a further 10 minutes.
- Remove the Yorkshire pudding and serve immediately.
Notes
- Make-Ahead: These are meant to be eaten as soon as they are baked, but they can be made up to 1 day ahead of time. Reheat them before serving.
- How to Reheat: Place the desired number of Yorkshire pudding on a sheet tray lined with parchment paper and bake in the oven at 350° for 3-4 minutes or until hot.
- How to Store: Store covered in the refrigerator for up to 3 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
- You can also cook this recipe in a 10” cast iron skillet that’s been preheated and heated with oil.
- Instead of a blender, try using an immersion hand blender to mix the batter.
- Feel free to use a popover pan or a 12-muffin tin for this recipe as well.
- If you use cold eggs, the batter must rest at room temperature for an additional 10 minutes.
- You can skip the oil and heating process and simply spray each muffin round with non-stick spray before pouring in the batter and baking immediately.
- The Yorkshire pudding will fall slightly the longer it sits at room temperature.
Nutrition Information
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Calories
335kcal
(17%)
Carbohydrates
31g
(10%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
116mg
(39%)
Sodium
842mg
(35%)
Potassium
171mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
257IU
(5%)
Calcium
98mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 116mg | 39% |
| Sodium | 842mg | 35% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 257IU | 5% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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