This recipe isn’t technically mine – it’s England’s. Yorkshire pudding, or as my English husband calls them, “Yorkshire puds”, need not be improved by anyone, ever. They are an astoundingly simple, terribly quick addition to any meal that already comes equipped with gravy and potatoes – the perfect compliment to a good pud.
Once you see the ingredients you’ll see why you should never, ever pay for a pre-mixed satchel. Take a look!
beat the eggs and milk together with a whisk
add the salt and flour, continuing to whisk until well mixed. Don’t obsess over small lumps in the batter – they’re meant to be there
now let the batter stand at room temperature for 1 hour
preheat oven to 425F
put just less than 1 tablespoon of avocado oil in each of the tray’s muffin ‘holes’
put the empty (oily) muffin tray in the oven so that it heats up to 425F itself
take the muffin tray out once its hot and quickly spoon your Yorkshire Pudding batter in with a serving spoon, then get the tray quickly back into the oven and shut the door
your Yorkshire Puddings will spend roughly 20 minutes inside the oven, but you really need to be able to see them through the oven door without opening the oven in order to time them well
your puds will rise dramatically – it’s baking after all – and you’ll be tempted on your first couple of tries to take them out early. When you do they will deflate. Instead, let them finish cooking and look for the color cue to pull them out
your puds should be a delicious light golden color, not brown. This is what I call the ‘color cue’
Serving Size 1
- Amount Per Serving
- Calories 113
- % Daily Value *
- Total Fat 6g10%
- Cholesterol -1mg-0%
- Total Carbohydrate 10g4%
- Protein 3g6%
- Vitamin C 1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Want some Yorkshire Pudding but don’t want to cook a whole roast? Try my Oven Roasted Chicken Legs or checkout the rest of my Recipes for a world of tasty shortcuts!
Ingredients
Directions
beat the eggs and milk together with a whisk
add the salt and flour, continuing to whisk until well mixed. Don’t obsess over small lumps in the batter – they’re meant to be there
now let the batter stand at room temperature for 1 hour
preheat oven to 425F
put just less than 1 tablespoon of avocado oil in each of the tray’s muffin ‘holes’
put the empty (oily) muffin tray in the oven so that it heats up to 425F itself
take the muffin tray out once its hot and quickly spoon your Yorkshire Pudding batter in with a serving spoon, then get the tray quickly back into the oven and shut the door
your Yorkshire Puddings will spend roughly 20 minutes inside the oven, but you really need to be able to see them through the oven door without opening the oven in order to time them well
your puds will rise dramatically – it’s baking after all – and you’ll be tempted on your first couple of tries to take them out early. When you do they will deflate. Instead, let them finish cooking and look for the color cue to pull them out
your puds should be a delicious light golden color, not brown. This is what I call the ‘color cue’