Quick Easy Yorkshire Puddings – Flawless Results
These classic Yorkshire puddings feature a beautifully risen, golden-brown exterior with a delightfully crispy edge. The interior is light, airy, and soft, forming a perfect hollow for gravy or other accompaniments. Baked to perfection, they offer a savory complement to any roast dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 4 large eggs
- 1 cup (240ml) milk (whole milk recommended)
- 1/2 teaspoon salt
- 4 tablespoons vegetable oil or beef dripping
Instructions
- Whisk the flour and salt together in a large bowl.
- In a separate bowl, whisk the eggs and milk until well combined.
- Gradually add the wet ingredients to the dry ingredients, whisking continuously until a smooth batter forms. Ensure there are no lumps.
- Cover the batter and let it rest in the refrigerator for at least 30 minutes, or up to several hours.
- Preheat your oven to 425°F (220°C). Place a 12-cup muffin tin in the oven with 1 teaspoon of vegetable oil or beef dripping in each cup. Heat for 10-15 minutes until the oil is smoking hot.
- Carefully remove the hot muffin tin from the oven. Give the batter a final whisk and quickly pour it into each hot cup, filling them about one-third full.
- Immediately return the tin to the oven and bake for 20-25 minutes, or until the puddings are deeply golden brown and well-risen. Do not open the oven door during baking.
- Serve immediately.
Notes
Resting the batter is crucial for achieving a light and airy texture.
Ensure the fat is smoking hot before adding the batter for maximum rise.
Avoid opening the oven door during the first 15-20 minutes of baking to prevent the puddings from collapsing.
For best results, use a heavy-duty muffin tin that retains heat well.
Nutrition
- Calories: 100
- Fat: 5g
- Carbohydrates: 10g
- Protein: 4g