Yorkshire pudding

Yorkshire pudding

Based on 8 ratings

easy & tasteful

“Yorkshire pudding is a great alternative to your usual side dishes. The recipe can be varied according to the season and your main dish. As the puddings rise and become hollow when they bake, they can be used as edible bowls for other vegetable sides. Want to publish your own recipe? Send it to community@kitchenstories.com”

Difficulty

Easy 👌
15
min.
Preparation
15
min.
Baking
15
min.
Resting

Ingredients

Servings:-12+
eggs
120 g flour
200 ml milk
¼ tsp salt
12 tsp oil
Metric
Imperial

Utensils

  • large bowl
  • whisk
  • pastry brush
  • oven
  • muffin tin

Nutrition per serving

Cal
119
Protein
4g
Fat
8g
Carb
8g

Step 1/5

Beat the eggs. Add flour and mix well. Pour in milk, season with salt, and mix well. Set batter aside to rest for at least 15 min. or longer. Even a 24 hr. resting period would be fine.
  • 4 eggs
  • 120 flour
  • 200 ml milk
  • ¼ tsp salt
  • large bowl
  • whisk

Beat the eggs. Add flour and mix well. Pour in milk, season with salt, and mix well. Set batter aside to rest for at least 15 min. or longer. Even a 24 hr. resting period would be fine.

Step 2/5

Pre-heat the oven to 220°C/430°F. Fill each muffin tin hole with a teaspoon of oil and grease the sides. Put the tin in the oven to heat up thoroughly. Only remove from the oven when it is very hot.
  • 12 tsp oil
  • pastry brush
  • oven
  • muffin tin

Pre-heat the oven to 220°C/430°F. Fill each muffin tin hole with a teaspoon of oil and grease the sides. Put the tin in the oven to heat up thoroughly. Only remove from the oven when it is very hot.

Step 3/5

Quickly pour batter into the muffin tin. Each cup should be half full. Quickly return muffin tin to the oven.

Quickly pour batter into the muffin tin. Each cup should be half full. Quickly return muffin tin to the oven.

Step 4/5

Bake for approx. 15 – 20 min. at 220°C/430°F, and do not open the oven door, or your puddings may collapse. Bake until crisp and golden, and serve immediately.

Bake for approx. 15 – 20 min. at 220°C/430°F, and do not open the oven door, or your puddings may collapse. Bake until crisp and golden, and serve immediately.

Step 5/5

Serving suggestion: If you’re making venison, add some cranberries to the pudding batter. Thyme or rosemary also works well. Variation: Season batter with vegetable stock, chili, and diced bacon. Or fill with spinach!

Serving suggestion: If you’re making venison, add some cranberries to the pudding batter. Thyme or rosemary also works well. Variation: Season batter with vegetable stock, chili, and diced bacon. Or fill with spinach!