Prep 10 mins
Cook 20 mins
This recipe has never failed me yet and when the Yorkshire pudding is ready, it is delicious.
- 1 cup whole milk, homogenized
- 1 cup all-purpose flour
- 3 large eggs
- 1⁄2 teaspoon salt
- 18 teaspoons extra virgin olive oil
- Preheat oven to 450 degrees F.
- In a mixing bowl, combine milk and flour.
- Add eggs one at a time and beat well after each addition until batter is smooth.
- Add salt and mix well.
- Heat a 12 cup muffin pan for 3 minutes in preheated 450 F oven.
- Remove pan from oven and add 1 1/2 teaspoons of olive oil to each muffin cup.
- Return muffin pan to preheated 450 F oven and heat for about 2 minutes or until oil gets hot (THIS IS VERY IMPORANT.) Remove heated pan from oven and spoon about 3 tablespoons of batter into each cup until mixture is evenly distributed in the 12 cups.
- Return to oven and bake in preheated 450 F overn for 10 minutes.
- Reduce heat to 350 F and continue to bake for another 10 minutes or until Yorkshire pudding has risen and is lightly browned.
- DO NOT OPEN OVEN DOOR AT ANYTIME DURING THE BAKING PERIOD.
- At the end of the baking time specified, you may open the oven door to take a peek at the pudding to see if it has risen and is lightly browned.
- Remove from oven and serve immediately with your favorite gravy recipe along with your roast.
- If you have any fat from your roast, you may use this in lieu of the olive oil.
- Prepare muffin pan in the same manner.
- For an easy gravy, see recipe #25365.
Being from the South, I had never made Yorkshire Pudding before but wanted to try something new. This turned out beautifully- deliciously crispy on the outside and eggy and moist on the inside. I served it with Mean Chef's Mushroom Gravy and had a warm and cozy meal on a wet and chilly day. I added chopped fresh rosemary to some of the batter and preferred those- just a bit more flavor. This is a great base recipe and I can see all sorts of flavorful additions. I will definitely be making these again.
Really good. I made 6 with the grease from the roast and 6 with olive oil. I prefer the olive oil, actually. The drippings produced a more oily product.
Uncle Bill, these were great!!! I didn't have homogenized milk but I had cream so I put a glug of cream in the measuring cup and filled it up with 1% milk. I used the olive oil.