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Yorkshire Pudding Recipe

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  • Author: Emily
  • Prep Time: 15 minutes (active), plus at least 5 hours or overnight for resting
  • Cook Time: 20 minutes
  • Total Time: 35 minutes (plus 5 hours or overnight resting time)
  • Yield: 12 puddings 1x
  • Category: Side-dishes
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Description

Yorkshire Pudding is a classic British side dish known for its golden, crispy exterior and soft, airy center. Made with a simple batter of flour, eggs, milk, and butter, Yorkshire Puddings are baked at high temperature in muffin tins for the iconic puff. Perfect for serving alongside roast meats or as part of a hearty meal, this recipe creates 12 delicious puddings for an authentic and traditional taste.

Ingredients

Units Scale

Dry Ingredients

  • 250 grams flour
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup milk
  • 1/2 cup water
  • 2 eggs

Fats

  • 2 1/2 tbsp butter (plus extra for greasing pan)

Instructions

  1. Sift Dry Ingredients: In a large bowl, sift together the flour and salt to ensure the mixture is smooth and well combined.
  2. Combine Wet Ingredients: Make a well in the center of the dry ingredients, then pour in the water and milk. Use a whisk to thoroughly beat the mixture, ensuring no lumps remain.
  3. Prepare Eggs: In a separate small bowl, beat the eggs until frothy to add airiness to the batter.
  4. Mix Eggs Into Batter: Add the beaten eggs into the batter and continue to beat until the batter is smooth and well incorporated.
  5. Refrigerate Batter: Cover the bowl with plastic wrap and refrigerate for at least 5 hours, or preferably overnight, to let the batter rest and develop flavor.
  6. Prepare Baking Pan: When ready to bake, generously butter a 12-cup muffin tin to prevent sticking and help crisp the pudding edges.
  7. Preheat Oven & Rest Batter: Remove the batter from the refrigerator. Preheat your oven to 400°F (205°C), then beat the batter again until small bubbles form on the surface.
  8. Heat Pan: Place the buttered muffin tin into the oven for 1-2 minutes until the butter is sizzling and slightly browned. This helps start the cooking immediately when the batter is added.
  9. Add Batter & Bake: Remove the tin from the oven and quickly pour the batter evenly into the 12 muffin cups. Work fast to maintain heat, then return the tin to the oven as quickly as possible.
  10. Bake Until Golden: Bake for 15-20 minutes, or until the puddings are golden brown and puffed. If additional browning is needed, move the tin to the top shelf of the oven for a few more minutes until the edges are crisp and golden.
  11. Serve: Remove the puddings from the oven and enjoy immediately for best texture and flavor.

Notes

  • Ensure your oven is fully preheated before baking for maximum rise and crispness.
  • Do not open the oven door during baking, as this can cause the puddings to deflate.
  • Use room temperature eggs and liquids for best results.
  • Serve Yorkshire pudding immediately after baking for optimal texture.

Nutrition

  • Serving Size: 1 pudding
  • Calories: 85
  • Sugar: 1g
  • Sodium: 90mg
  • Fat: 4g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 0.5g
  • Protein: 2.5g
  • Cholesterol: 40mg

Find it online: https://emilyquickdinners.com/yorkshire-pudding-recipe/