In muffin cups, these towering Yorkshire puddings are baked. They feature numerous airy pockets that can be filled with delicious gravy. I developed this recipe while preparing a roast beef meal.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 puddings |
Ingredients
- 2 cups all-purpose flour
- 4 large eggs
- 2 cups milk
- ¼ cup vegetable oil
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Whisk milk and eggs together in a large bowl. Whisk in flour, 1 cup at a time, until frothy and well blended. Set aside.
- Place 1 teaspoon oil into each cup of a 12-cup muffin tin.
- Place the tin in the preheated oven until oil is smoking, 5 to 10 minutes. Remove from the oven and quickly ladle about 1/4 cup batter into each cup.
- Return to the oven and bake for 30 to 35 minutes until puddings have risen and are golden brown. Serve immediately.
- To keep the puddings from deflating while waiting for everyone to come to the table, I turn my oven off and leave the door partially open with the puddings inside.
Nutrition Facts
| Calories | 160 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 40 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Make this recipe all the time! So delicious!
My wife has been using this recipe for years. Absolutely killer.
Definitely NOT Yorkshire pudding. I followed the recipe and ended up with nearly burnt light-textured muffins. I have made these from a different recipe and they turned out great. Two things that I think could be an issue; first, the oven temperature (450F) was too high for the cook time in the recipe, and second, I would try self-rising flour the next time. Overall taste was fine, but not impressed.
These are the BEST Yorkshire Puddding! They never fail and are light and yummy! Well it’s 2022 and I’m still using this recipe! Never fails!
I have used this recipe many times with great results. I do bring the eggs and milk to room temperature every time as I find that works best. I also use a blender to mic the eggs and milk then I add the flour 1 cup at a time. I do add a little salt for flavour. This recipe does well when doubled.
I followed the directions exactly, I don’t know what went wrong, but these were dense, didn’t rise much, and tasted too eggy. There was no chance of them collapsing (even after they sat out for several hours).
True Yorkshire Pudding is fluffy, this isn’t!
Didn’t rise. 450 WAY too hot in my oven. Ended up with rock hard, burnt pucks.
Love it! I do mine in a cast iron pan! Lovely and really … Sky high!
Added 1 tsp salt. Turned our perfect!
These turned out well and my British hubby thought they were the best. I followed the recipe exactly, except adding a dash of salt. There was too much batter for 12 muffin cups, so next time I will scale the amounts back. I mixed up the batter and let it sit for an hour, then mixed it again before pouring into pan. This will be my go to recipe from now on.
I substituted olive oil for vegetable oil everything else the same, used this recipe quite a bit and there are never any leftovers so I guess they must have liked too
I’ve attempted to make Yorkshire pudding once before and failed miserably. I followed this recipe and included a couple
This recipe was perfect. I did add salt as suggested by some others and made sure to let the batter sit for a bit, then whisk it up before I poured the batter.
followed the recipe to the tea and found the insides still were not ‘cooked’ enough, although the outsides were browning quite far. Perhaps my oven is hotter than others? I’ve not had that problem before. A tip I read was to let the batter sit 20 min before cooking. Also, add an extra egg white. REALLY made my puddings puffy and nice.
Turned out pretty good for my first time.
Excellent!
Delicious! I split the recipe in half and added a pinch of salt. I let the batter sit for about an hour before putting them into the muffin cups and baking them. Took them out of the oven after about 28 minutes and they were fully cooked. They had a nice crunch on the outside and the inside was soft. I will make these again.
Great love it
The only change was to add a pinch of salt. What’s the big hoorah about using them with gravy? We always use just butter and jam! They are sooooo good!
the best!