Yorkshire Pudding
These Yorkshire puddings are golden, airy, and crispy, perfect as a side for Sunday roasts or family dinners.
Ingredients
Dry Ingredients
- 125 g plain (all-purpose) flour Use plain flour for best results; avoid bread flour.
- 0.5 teaspoon sea salt Distribute evenly with flour.
Wet Ingredients
- 3 large eggs Use room-temperature eggs for smoother batter.
- 150 ml whole milk Whole milk gives better color and tenderness.
For the Baking
- 4 tablespoons vegetable oil Or another neutral oil with a high smoke point.
Instructions
Preparation
- Combine dry ingredients: Put flour and sea salt in a large mixing bowl and stir.
- Add eggs: Crack the eggs into the bowl and whisk until smooth.
- Add milk gradually: Pour in the milk slowly while whisking to form a thin batter.
- Rest the batter: Cover and leave to rest at room temperature for about 1 hour.
- Prepare the tin: Pour about 2 teaspoons of oil into each cup of a muffin tin.
- Preheat the oven: Heat to 220°C (430°F) with the oiled tin inside for about 15 minutes.
Baking
- Fill the tins: Carefully pour batter into each cup, filling about three-quarters full.
- Bake without peeking: Return the tin to the oven and bake for about 15 minutes without opening the door.
- Finish and serve: Once golden and risen, remove from oven and serve hot.
Notes
For best texture, consume immediately. Can be filled with leftovers for different meal ideas.