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Yorkshire Pudding

Yorkshire Pudding is a delightfully light and fluffy side dish that’s perfect for any roast dinner. It’s not heavy or overly rich either. I think it’s a perfect addition to any special occasion meal, and if you’re not a fan of traditional gravy, feel free to pair it with your favorite sauce.
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Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Muffin tin or Yorkshire pudding tin
  • Oven

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil

Instructions
 

  • Preheat the Oven: Preheat your oven to 425°F (220°C). Place the muffin tin or Yorkshire pudding tin in the oven to heat.
  • Prepare the Batter: In a mixing bowl, whisk together the flour and salt. In a separate bowl, whisk the eggs and milk until well combined. Gradually add the wet ingredients to the dry ingredients, whisking continuously to form a smooth batter. Let the batter rest for at least 10 minutes.
  • Heat the Oil: Carefully remove the hot tin from the oven and add about 1 teaspoon of vegetable oil to each cup. Return the tin to the oven for 5 minutes to heat the oil.
  • Add the Batter: Remove the tin from the oven and quickly pour the batter into the hot oil-filled cups, filling each cup about halfway.
  • Bake the Puddings: Bake in the preheated oven for 20-25 minutes, or until the puddings are puffed up and golden brown. Do not open the oven door during baking.
  • Cool and Serve: Remove the puddings from the oven and let them cool slightly in the tin before serving.