Classic Yorkshire Pudding
Crispy, airy Yorkshire puddings are made with a simple batter that puffs dramatically in a hot oven. Serve them as a traditional vegetarian main with gravy, or enjoy them as a savory side.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 1 cup all-purpose flour
- 2 whole eggs
- 1 cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons vegetable oil
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.
- 2
Pour the flour into a large mixing bowl and create a small well in the center with the back of a spoon.
- 3
Crack both eggs into the well, then pour in the milk slowly while whisking continuously until the batter is completely smooth with no lumps remaining.
- 4
Stir in the salt and black pepper until evenly mixed throughout the batter.
- 5
Let the batter rest at room temperature for 5 minutes while the oven finishes heating.
- 6
Place a 12-cup muffin tin on the middle oven rack and pour 1 teaspoon of vegetable oil into each cup.
- 7
Bake the muffin tin with the oil for 3 minutes until the oil is smoking and shimmers when you tilt the pan.
- 8
Remove the tin from the oven and carefully pour the batter evenly into each of the 12 hot oil-filled cups, filling each about three-quarters full.
- 9
Bake for 15 to 18 minutes until the puddings are puffed high above the tin, golden brown on top, and crispy at the edges.
- 10
Remove the tin from the oven and let the puddings cool in the tin for 1 minute before serving.
Tools you’ll need
- 12-cup muffin tin
- large mixing bowl
- whisk
- spoon
- measuring cups
- measuring spoons
- oven
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