Yorkshire Pudding

My recipe for Yorkshire Pudding (updated). What I like about this recipe is that you use exactly equal volume measurements of eggs, flour, and milk:

Ingredients:

Eggs (straight from the fridge is fine)
All-purpose flour
Milk
Salt (1/4 tsp per egg)
Vegetable oil (1/2 tsp per muffin cup)

Instructions:

Preheat the Oven: Set your oven to 425 degrees Fahrenheit (220 degrees Celsius).

Prepare the Muffin Pan:

Add 1/2 teaspoon of oil to each cup of a muffin pan.

Use three cups for each egg in your recipe.

Place the pan in the oven to heat the oil.

Heat for at least 5 minutes, or until the oil is hot -- hot enough so that it bubbles when you put the batter in the cups.

Make the Batter:

In a bowl, mix eggs, flour, and milk in equal quantities to create a batter with a consistency similar to pancake batter.

For each egg used, add 1/4 teaspoon of salt.

Example: If using 2 eggs, you'll have enough batter for 6 Yorkshire puddings.

Fill the Muffin Cups:

Carefully remove the hot muffin pan from the oven.

Evenly distribute the batter into the hot oil-filled cups.

Fill three cups for each egg used in your batter.

Bake:

Bake in the preheated oven at 425 degrees Fahrenheit for 18 minutes.

The Yorkies should rise and turn golden brown.

Enjoy your perfectly delicious Yorkshire Puddings!

Comments

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