1/2 Photos of Yorkshire Puddings
1 hr 5 mins
We used to buy the mixes until my daughter came across this recipe. Now its a MUST MAKE whenever we cook roast beef! Well oiled tins prevent the puddings from sticking so avoid washing them if possible - just scrape off with a dry brush. I have old muffin tins that I use for Yorkshires only. For another variation & more "secrets of success", take a look at my other Yorkshire Pudding With Herbs - Yorkshire Puddings With Herbs!
My Private Note
Units: US | Metric
- 1Put flour in a medium sized bowl & make a well in the center.
- 2Add eggs and mix with a wire whisk.
- 3Pour milk in VERY slowly and keep that whisk going so you get a smooth batter.
- 4If you get lumps, pour through a sieve.
- 5Season with salt & pepper.
- 6Leave batter at room temperature for at least 30 minutes.
- 7While you are waiting, preheat the oven to 425 degrees F.
- 8Put about 1 tbsp of lard into muffin tins.
- 9You can use oil but lard is better.
- 10Place muffin tins into the top part of the oven until the lard starts smoking.
- 11Watch them & don't be tempted to remove then too soon.
- 12Divide the batter among 8 cups of the muffin tins and put back into the oven for 15-30 minutes (all depends on your oven).
- 13Just keep an eye on them & note the cooking time so you'll know the next time that you make these.
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Nutritional Facts for Yorkshire Puddings
Serving Size: 1 (50 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 66.3
- Calories from Fat 21
- Total Fat 2.4 g
- Saturated Fat 1.0 g
- Cholesterol 57.1 mg
- Sodium 51.9 mg
- Total Carbohydrate 7.4 g
- Dietary Fiber 0.2 g
- Sugars 0.1 g
- Protein 3.3 g