Yorkshire Puddings
To help us celebrate the Holiday season, Chef Lynn Crawford shared with us her recipe for traditional Yorkshire Pudding.
- Serves:
- 12
- Prep Time:
- 5 min
- Cook Time:
- 15 min
Ingredients
Nutrition Facts
- Calories
- 115
- Fat
- 7 g
- Saturated Fat
- 1.5 g
- Trans Fat
- 0 g
- Carbohydrate
- 9 g
- Fibre
- 0 g
- Sugars
- 1 g
- Protein
- 4 g
- Sodium
- 228 mg
- 4 large eggs
- 1 cup ( 250 mL ) whole milk
- 1 cup ( 250 mL ) all purpose flour
- 1 tsp ( 5 mL ) salt
- ¼ cup ( 60 mL ) vegetable oil or beef drippings
Instructions
-
Set a rack in upper third of oven and preheat oven to 425°F (220°C).
-
In a medium bowl, whisk together eggs, milk, flour and salt until smooth. Set aside.
-
Place 1 tsp (5 mL) oil or beef drippings into each cup of a 12-cup muffin pan. Transfer pan to oven and heat until oil is smoking, about 2 minutes.
-
Remove pan from oven and quickly pour batter into cups, filling ⅔ full. Bake until puddings have risen and are golden brown, about 15 minutes. Serve immediately.
Notes
Tip: To help ensure your Yorkshire puddings rise, avoid overfilling the tin. If you pour too much batter into each individual compartment, the pudding will begin to rise, but will then collapse because it is too heavy. To avoid this, only fill each compartment to be about 2/3 full.