Yorkshire Pudding Recipe
It feels appropriate to be sharing this recipe on National Roast Dinner Day; because what is a roast dinner without a Yorkshire Pudding (or 3)?
Ingredients
- beef dripping / vegetable oil
- 3 eggs large eggs (approx. 165-170g total weight)
- 200 ml whole milk
- 100 g plain flour
- salt & white pepper
Instructions
- Preheat oven to 220C fan
- Add approx. 1 ½ tablespoon beef dripping / vegetable oil to the bottom of a muffin pan and put in oven to heat up for 20 minutes (the amount of fat required may vary dependant on size of pan you're using)
- Whisk 3 eggs in a large bowl then whisk in 100 g plain flour until it makes a smooth paste
- Whisk in 200 ml whole milk slowly until all combined
- Season with salt & white pepper
- Put batter in fridge to rest for 15 minutes (until the fat/oil is ready)
- Remove muffin tin from the oven and turn oven down to 200C (fan)
- Pour mixture into the hot fat/oil in the muffin tray (about half way up) and put back in oven to cook for 20 - 25 mins (DO NOT OPEN THE OVEN!)
- Yorkshires can be made in advance and reheated later by putting back in oven from room temperature or from frozen (see Storage and Reheating section above for full details)
Notes
Nutrition facts above do not include the fat/oil volumes due to my inability to accurately assess how much will actually be present for each individual cook.
Step-by-Step Photos: My blog post (above) includes helpful step-by-step photos to help guide you through making this recipe and build confidence whilst cooking.
Nutrition
Calories: 113kcalCarbohydrates: 14gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 86mgSodium: 45mgPotassium: 100mgFiber: 0.5gSugar: 2gVitamin A: 174IUCalcium: 57mgIron: 1mg
Tried this recipe?Let us know how it was!