Discover the ultimate Yorkshire pudding recipe that guarantees fluffy, golden results every time! Perfect for Sunday roasts or any special occasion, our easy-to-follow guide will help you master this classic dish. Learn tips and tricks for achieving the ideal rise and texture, plus variations to suit your taste. Elevate your meals with homemade Yorkshire puddings that impress family and friends alike. Try it today for a delicious, traditional experience!
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Ultimate Yorkshire Pudding: Fluffy, Golden, and Perfect Every Time!
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We included this recipe because it is such a hard one to find and it is so good.
Equipment
Mixing Bowl: A medium-sized bowl for combining ingredients.
Whisk or Electric Mixer: For mixing the batter until smooth and airy.
Measuring Cups and Spoons: To accurately measure flour, milk, and eggs.
Yorkshire Pudding Tin or Muffin Tin: A specialized tin for the classic shape; a muffin tin works as a great alternative.
Roasting Tray: If you prefer to bake larger Yorkshire puddings.
Oven Mitts: For safe handling of hot pans.
Ladle or Measuring Jug: For pouring batter into the tin.
Cooling Rack: To cool the puddings after baking.
Optional Tools
Sifter: For aerating flour, ensuring a lighter batter.
Food Processor: For quick mixing if you prefer an alternative to manual methods.
Ingredients
4 eggs 4
1 cup flour 250 mL
1 cup milk 250 mL
1/2 tsp. salt 2 mL
oil
Instructions
1
Beat Eggs
Beat eggs, flour, milk and salt well with a wire whisk or hand beater. Let the batter sit on the counter for 1–4 hours – it must be at room temperature. Beat the batter again, just before using.
2
Heating Muffin Cups
About 20 minutes before serving, put 1 tsp. (5 mL) oil in each of 12 muffin cups and heat in 450°F (230°C) oven until oil is hot, about two minutes.
3
Filling Cups
Remove the pan from the oven and divide the batter between the cups. Cups will be about half full. Return the pan to the oven and bake for 15 minutes.
4
Serving
Turn Yorkshires out of muffin cups and serve immediately.