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yorkshire pudding recipe

Yorkshire Pudding Recipe

Marie
I wonder who it was that discovered that with just a little flour, milk, and eggs you could create something that is so crispy, light and delicious!  Sunday lunch just would not be Sunday lunch without a couple of these on the plate.  These turn out perfect every time if you follow the directions to a "T."  Not hard to do really as they are very simple.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Calories 103 kcal

Ingredients
  

  • 2 large free range eggs at room temperature
  • 1 tsp salt
  • 1 1/3 cups milk at room temperature
  • 1 cup flour
  • a little oil or dripping

Instructions
 

  • Make sure all your ingredients are at room temperature before beginning. 
  • Beat your eggs together in a large measuring jug until light. 
  • Whisk in the milk. 
  • Sift the flour into a bowl along with the salt. 
  • Make a well in the middle and add the wet ingredients all at once, pouring them into the well, and then whisk them in, slowly incorporating the dry mixture from the sides until you have a smooth batter. 
  • Now, this is the important bit . . . COVER IT AND LET IT SIT ON THE SIDEBOARD FOR ONE HOUR.
  • Preheat your oven to 450*F. 
  • Place a small amount of oil or dripping into each cup of a 12-cup muffin tin.  Place the tin into the hot oven to heat up until the fat is hot and sizzling. 
  • Remove from the oven and quickly divide the batter amongst each muffin cup, filling them about 2/3 full. 
  • Return to the oven and bake for 20 minutes, until well risen, browned and crispy, reducing the oven temperature by 10 degrees every five minutes. 
  • Serve hot with plenty of gravy!