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Yorkshire Pudding

Yorkshire Pudding — a recipes for batters recipe, 11 ingredients, about 95 min.

95 min · Recipes for batters

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 140 g plain flour
  • 4 ea. (200 g) eggs
  • 200 ml milk
  • Sunflower oil or meat drippings
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Thyme (optional)
  • Rosemary (optional)
  • Mustard powder (optional)
  • Sage (optional)
  • Red onion (optional)
Make it lactose-friendly
  • 200 ml milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat the oven to 230°C (210°C convection)
  2. Fill your tin(s) with a thin layer of your chosen oil, and place into the oven to heat up.
  3. Sieve flour into a bowl, then beat in eggs until smooth.
  4. Slowly add the milk in stages, beating as you go until well-mixed.
  5. Season with salt and pepper. Add optional ingredients as desired.
  6. Transfer the batter to a pouring jug. For best results, rest the batter in the fridge for 1 hour.
  7. Being swift, but careful, remove the hot tin(s) from the oven, and evenly fill the holes with your batter.
  8. Place the tin(s) back into the oven, and leave them undisturbed for 20–25 minutes until puffed and golden brown. Opening the oven door can upset the cooking of the Yorkshire puddings—trust the process and watch with the door closed.
  9. Serve immediately. They can also be cooled and frozen for up to 1 month.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0