Yorkshire Pudding


After trying a variety of different Yorkshire Pudding recipes, this old fashioned one became my favorite.  It always turns out, and is very simple, so go ahead and give it a try.

14 TBSP flour

1/2 cup whole milk

1/2 cup water

2 eggs

1/2 tsp salt

Have all ingredients sitting on the counter for a few hours before you begin – if everything is at room temperature first it will make them puff up beautifully!

Preheat oven to 375 – put 1 tsp of canola oil into each of the muffin tins, and set pan in oven to heat while you mix the ingredients.

Lightly beat eggs, add milk and water.  Sift flour and salt.  Beat into egg mixture, beating well until smooth – NO lumps …

By this time your muffin tin will be hot and almost at the smoking point and your oven preheated.

Remove muffin tin carefully from oven and set on a safe – solid – heat proof surface.  Carefully (but quickly) add 1/4 cup of mixture to each muffin tin.

Return to oven and cook for about 40-45 minutes.  DO NOT OPEN YOUR OVEN.

They will puff up – turn golden, and be a perfect complement to most dinners, but especially to everybody’s favorite Sunday dinner – roast beef.

When they are cooked, I like to just lift them out slightly and rotate them so they are still in the muffin tins resting, but on an angle so air is getting at all sides – this keeps them nice and crisp.


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