How to Cook Perfect Yorkshire Puddings Every Time

This is a no fail recipe courtesy of my husband... a Yorkshireman.

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Get your ingredients together. You'll also need a pinch of salt.

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Use 3 glasses the same size. Start with 2 eggs in one glass & measure the milk & flour to the same level as the two eggs. (We're using 6 glasses as we're making 2 batches)

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Pour the eggs in a measuring cup (a measuring cup is good as it has a spout to pour the batter)

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Add the milk.

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Whisk the eggs & milk with a fork - lifting the fork to get air in the mixture.

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Let the eggs & milk sit for a 1/2 hour. At this point you can start peeling your veg for the rest of the dinner. :)

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Add a pinch of salt & any seasoning (today we're using Italian allspice - you can also add thinly sliced onion if you like).

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After 1/2 hour slowly fold in flour. Mix to remove any lumps. Careful to not remove all the air. Let the eggs, milk, & flour sit for another hour. The puddings rise best if left at room temperature.

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Put a bit of oil into each muffin cup (less than 1/2 a tsp) use a finger to spread oil onto the sides of each cup. Put the tray into a 450 degree oven for 9 minutes. The oil needs to be smoking hot!

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Once your oil is hot remove the tray from the oven. Quickly pour an equal amount of batter into each cup.

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Put the tray back into the oven for 14 minutes.

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After 14 minutes you will have perfect Yorkshire Puddings to enjoy with gravy!!

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You can bag the puddings & freeze them. This way you always have Yorkshire puddings on hand to complete any meal.

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