Yorkshire Pudding

Yorkshire Pudding

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!

Ingredients (12 medium puddings)

Milk, 2% (1 cup)
Eggs, large (3)
Flour, plain (1 cup)
Salt (1/2 tsp)
Oil, Avocado (10 tsp)

Phase I – The Mix

Ingredients out and…

  1. beat the eggs and milk together with a whisk
  2. 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
  3. now let the batter stand at room temperature for 1 hour

When you’re ready to start turning that batter into Yorkshire Pudding progress to Phase II!

Phase II – The Heat

Muffin tray out, preferably one with 12 medium muffin ‘holes’.

  1. preheat oven to 425F
  2. put just less than 1 tablespoon of avocado oil in each of the tray’s muffin ‘holes’
  3. put the empty (oily) muffin tray in the oven so that it heats up to 425F itself
  4. 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

Whatever you do – do NOT open that oven door until the Yorkshire Puddings are finished cooking, or they will be completely ruined! This next part is the ‘trick’ to Yorkshire puds.

Phase III – The Concerto

  1. 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
  2. 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
  3. your puds should be a delicious light golden color, not brown. This is what I call the ‘color cue’

Perfect! You’ve just made Yorkshire Pudding! Easter, Thanksgiving, Christmas and Sunday Lunch will never be the same again!

Nutritional Info (per serving)

Protein, 3 grams
Fat, 6 grams
Carbohydrates, 10 grams
Calories, 113

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!

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