Yorkshire Pudding
- 10m Prep Time
- 35m Cook Time
- 50m Ready In
A classic British side dish made from a simple batter of eggs, flour, and milk, baked until puffy and golden. Traditionally served with roast beef and gravy.
Ingredients
- 4 eggs
- 473 ml all-purpose flour
- 473 ml milk
- 59.1 ml vegetable oil
Nutrition (per serving, estimated)
Estimated based off 4 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 61.3 mg
- Iron: 1.27 mg
- Magnesium: 11.1 mg
- Phosphorus: 92.9 mg
- Potassium: 102 mg
- Zinc: 0.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 eggs
- 473 ml all-purpose flour
- 473 ml milk
- 59.1 ml vegetable oil
Let's Cook
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Step 1.
Preheat the oven to 450 degrees F (230 degrees C).
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Step 2.
In a large bowl, whisk together the eggs and milk until well blended.
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Step 3.
Whisk in the flour one cup at a time until frothy and well blended. Set aside.
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Step 4.
Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup.
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Step 5.
Place in the oven for 5 to 10 minutes, until smoking.
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Step 6.
Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.
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Step 7.
Bake for 30 to 35 minutes in the preheated oven.
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Step 8.
Serve immediately.
Tips & variations
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Prefer them done in Remkins as they seem to cook moreconsistentlywith a better texture. For the oil Seems to work well when just enough is poured in to cover the bottom.. Not just smeared in but a pour so you have a bit of depth to it that would be the level a drop of oil would just stand on a dry surface to.