Fool-Proof Yorkshire Puddings Recipe

Ingredients

This recipe is designed for 6 servings. Ingredient amounts are scaled automatically for different yields, but cooking steps remain the same. Note that not all recipes scale perfectly.

• 3 tablespoons vegetable oil
• 2 large eggs
• 1/2 cup all-purpose flour, plus 2 tablespoons extra as needed
• 1/2 cup milk
• 1 pinch of salt
• Freshly ground black pepper

Directions

Step 1: Preheat your oven to 400F (200C). Evenly pour the vegetable oil into 6 cups of a Yorkshire pudding tin and place it in the oven to heat while you prepare the batter.

Step 2: Gather three identical glasses. In the first glass, crack in the eggs. Pour milk into the second glass until it reaches the same height as the eggs. In the third glass, measure out the flour so that it matches the height of the eggs and milk combined (1/2 cup plus 2 tablespoons).

Step 3: Transfer the eggs, milk, and flour into a mixing bowl. Whisk thoroughly until the mixture is smooth and free of lumps. Season with salt and freshly ground black pepper to taste.

Step 4: Carefully remove the preheated, oiled tin from the oven. Pour the prepared batter evenly into the hot cups. Immediately return the tin to the oven.

Step 5: Bake the puddings for 4-5 minutes, or until they have puffed up and turned golden. Serve immediately for the best texture and rise.

Nutrition Facts (per serving)

• Calories: 142
• Total Fat: 9g (12% DV)
• Saturated Fat: 2g (10% DV)
• Cholesterol: 64mg (21% DV)
• Sodium: 58mg (3% DV)
• Total Carbohydrates: 11g (4% DV)
• Dietary Fiber: 0g (1% DV)
• Total Sugars: 1g
• Protein: 4g (8% DV)
• Calcium: 35mg (3% DV)
• Iron: 1mg (5% DV)
• Potassium: 67mg (1% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information may not be available for all ingredients. If you follow a medically restrictive diet, consult your doctor or dietitian before preparing this recipe.