Yorkshire Puddings

Name: Yorkshire Puddings
Total time: 150 min
Yield: 12 servings
Cuisine: British
Ingredients: 4 eggs; 1 cup flour; 1 cup milk; 1 tablespoon vegetable oil; 1 pinch salt

2h 30m

Serves 12

youtube.com

Yorkshire Puddings

youtube.com

2h 30m

Serves 12

Directions

1Crack the eggs into two glasses.
2In another glass, add flour to the same level as the eggs.
3Whisk the eggs lightly in a large bowl.
4Add the flour and half of the milk into the bowl and whisk until smooth.
5Add the remaining milk to the mixture and whisk until smooth.
6Add a touch more flour if the batter is too thin or more milk/water if it's too thick.
7Add oil to the muffin tin.
8Pour the batter into the muffin tin, filling them about halfway.
9Place the tin in a 200°C preheated oven for 20-30 minutes.
10Let the Yorkshire puddings rest in the tray for a few minutes to firm up.
11For the second round, let the batter rest in the fridge for three hours and then at room temperature for another hour.
12Add salt to the batter and stir.
13Add oil to the muffin tin and pour batter in, filling halfway.
14Place the tin in a 220°C preheated oven for 28 minutes.
15For the third round, use only half of the muffin tin molds, and cover the tin with foil to protect the puddings from the air.
16Place the tin in a 220°C preheated oven for 15 minutes.
17Reduce oven temperature to 190°C and continue baking for 18 more minutes.

Ingredients

4 eggs
1 cup flour
1 cup milk
1 tablespoon vegetable oil
1 pinch salt

Equipment

glasseswhiskspoonmuffin tinbaking trayovenoven thermometer

Yorkshire Puddings

2h 30m

Serves 12

youtube.com

Yorkshire Puddings

youtube.com

2h 30m

Serves 12

Directions

1Crack the eggs into two glasses.
2In another glass, add flour to the same level as the eggs.
3Whisk the eggs lightly in a large bowl.
4Add the flour and half of the milk into the bowl and whisk until smooth.
5Add the remaining milk to the mixture and whisk until smooth.
6Add a touch more flour if the batter is too thin or more milk/water if it's too thick.
7Add oil to the muffin tin.
8Pour the batter into the muffin tin, filling them about halfway.
9Place the tin in a 200°C preheated oven for 20-30 minutes.
10Let the Yorkshire puddings rest in the tray for a few minutes to firm up.
11For the second round, let the batter rest in the fridge for three hours and then at room temperature for another hour.
12Add salt to the batter and stir.
13Add oil to the muffin tin and pour batter in, filling halfway.
14Place the tin in a 220°C preheated oven for 28 minutes.
15For the third round, use only half of the muffin tin molds, and cover the tin with foil to protect the puddings from the air.
16Place the tin in a 220°C preheated oven for 15 minutes.
17Reduce oven temperature to 190°C and continue baking for 18 more minutes.