Breads & Baking · European

Yorkshire Pudding

Name: Yorkshire Pudding
Total time: 45 min
Yield: 2
Ingredients: 1 cup all-purpose flour; 3 unit large eggs; 1 cup whole milk; ½ tsp salt; 3 tbsp neutral vegetable oil

5 ingredients · 45 minutes · 2 servings

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VegetarianPescatarianNo porkNo alcohol

Contains: gluten, dairy, egg

Ingredients

Servings:

1 cup	all-purpose flour
3 unit	large eggs
1 cup	whole milk
½ tsp	salt
3 tbsp	neutral vegetable oil

Method

mix2 min
smooth, thin batter
Whisk flour, salt, eggs, and milk until no dry pockets remain. The batter should pour like light cream; a thick pancake batter cannot create enough steam-driven lift.
rest20 min
room temperature
Rest the batter so the flour fully hydrates and bubbles from whisking subside; cold, freshly mixed batter is less predictable in the hot tin.
bake5 min
450°F / 230°C, oil shimmering
Heat a muffin tin with oil in each well until the fat is shimmering-hot. The batter must sizzle on contact or the base sets slowly and the puddings stay squat.
bake22 min
deep brown and rigid
Fill wells about halfway and bake without opening the oven until dramatically risen and deeply browned. Opening early dumps steam before the walls set and invites collapse.