Yorkshire Pudding
590kcal19.8g protein32.2g fat54.1g carbs~$0.80/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 cup |  all-purpose flour |
| 3 unit |  large eggs |
| 1 cup |  whole milk |
| ½ tsp | salt |
| 3 tbsp | neutral vegetable oil |
Steps
- Mix2 minsmooth, thin batterWhisk 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 minroom temperatureRest the batter so the flour fully hydrates and bubbles from whisking subside; cold, freshly mixed batter is less predictable in the hot tin.
- Bake5 min450°F / 230°C, oil shimmeringHeat 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 mindeep brown and rigidFill 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.