Yorkshire Pudding
44
- Prep Time10 min
- Total Time30 min
- Makes8 servings
(Photo: Erik Putz)
Crisp and golden on the outside, fluffy and warm in the middle–the recipe for these Yorkshire puddings is a British dinner tradition we can't get enough of.
Ingredients
2 tbsp canola oil, or suet (see tip below)
1 cup all-purpose flour
1/2 tsp salt
4 eggs
1 1/4 cups 2% milk
Instructions
PREHEAT oven to 450F. Measure 1/2 tsp oil into each cup of a muffin pan. Swirl oil in each cup, then heat in oven for 5 min.
STIR flour with salt in a medium bowl. Whisk eggs and milk in another medium bowl. Pour egg mixture into flour mixture and whisk just until combined. (It’s okay if the batter is slightly lumpy.)
REMOVE muffin pan from oven and immediately fill each cup with 1/4 cup batter.
BAKE in centre of oven until puddings puff up and are dark golden, about 15 min. Serve warm.
Nutrition (per serving)
Calories 95, Protein 4g, Carbohydrates 9g, Fat 5g, Sodium 128mg.
Good source of Vitamin B12.
Recipe Tip
The batter for this Yorkshire pudding recipe keeps well, covered and refrigerated, up to 6 hours. Whisk well before using.
Shopping Tip
Look for suet (solidified beef fat) in the freezer section at any supermarket. It makes the most wonderful, crispy, puffy Yorkshire puddings.
Serve with our ultimate roast beef recipe and crispy roast potatoes recipe.
Get more entertaining inspo with our classic holiday menus.
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