I take great delight in preparing these puddings because I’m a Yorkshire girl, and the bigger the better! The only problem is that there isn’t enough room on the plate for them!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 eggs
- ¾ cup 1% milk
- salt and ground black pepper to taste
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 2 tablespoons lard
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place a muffin tin in the preheated oven.
- Whisk eggs, milk, salt, and pepper together in a bowl. Gradually whisk 1 cup plus 2 tablespoons flour, a small amount at a time, into egg mixture until batter is smooth. Let rest 10 to 15 minutes.
- Carefully remove muffin tin from oven and add lard to 6 muffin cups, about 1 teaspoon per muffin cup. Return to the oven.
- Whisk batter again until small bubbles form on the surface. Carefully remove muffin tin from oven and ladle batter into greased muffin cups, filling almost to the top.
- Bake in the preheated oven until puddings are risen and golden brown, about 20 minutes.
- Vegetable fat can be used in place of the lard, if desired.
- Ensure there is sufficient room between racks inside the oven to allow the puddings to rise. I have 2 racks in my oven, so I tend to remove 1.
Nutrition Facts
| Calories | 185 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 89 mg |
| Sugars | 0 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
The puddings rose to amazing heights! We’re very pretty coming out of the oven, and looked great next to Chef John’s Perfect Prime Rib. My husband raved over them. Frankly, I don’t “get” Yorkshire Pudding. But, as long as they tasted right to our dinner guests – well, I guess they are a win!
Great recipe! I used bacon grease instead of lard. Baked for 24 minutes.