Yorkshire puddings are wonderfully golden and crispy muffins that are that can be served with a bowl of soup or a Sunday roast.
- pre-heat the oven to 425
- prepare the pudding batter which needs to be ready to pour into the pan as soon as the oil is hot.
- in a large bowl combine 2 cups of flour and a pinch of salt
- whisk 4 eggs in a separate bowl and add them to the bowl with the flour and salt. Mix with the whisk until everything is combined, the batter may be lumpy.
- add 1 cup milk and whisk until all of the lumps are gone.
- pour the batter into a small pitcher or measuring cup and let it sit at room temperature for 30 minutes.
- about 10 minutes before you are ready to bake your puddings measure out one teaspoon of oil and place in each hole of the muffin pan – this recipe makes approximately 12 to 15 puddings – so you will need approximately 12 to 15 teaspoons of oil.
- place the pan with the oil in the oven for about 10 minutes until the oil becomes very hot
- carefully remove the pan with the oil from the oven
- pour a small amount of batter into each cup until each is a little less than half full
- bake the puddings in the oven for 20 to 25 minutes
- Puddings are done when they are golden and crispy – remove them from oven and pan as soon as possible
For a less dense wholemeal Yorkshire pudding, try using unbleached white flour and half whole wheat flour.
The longer the batter sits, the better your chances will be for a puffy Yorkshire pudding. You can place the batter in the refrigerator overnight.
The best way to store leftover Yorkshire pudding is to wrap or cover them with parchment paper and store them at room temperature for up to 2 days.
- Category: Bread
- Method: oven
- Cuisine: English
Keywords: yorkshire pudding, popover