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.
It will still be undeniably delicious! If you’re looking for a light & airy side dish that’s not overly filling, you’ve come to the right place. When you make a light and airy batter and bake it to perfection, you get the perfect Yorkshire pudding. The addition of a touch of salt just sends it over the top. I’ve really been in the mood for hearty meals, and this delightful pudding complements them beautifully. Not a fan of traditional recipes? Don’t worry, it’s still delicious with any twist you prefer.
Kitchen Equipment Needed
- 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
Directions
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Step-by-Step 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.
Nutrition Information (per serving, based on 12 puddings)
- Calories: 90
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 35mg
- Sodium: 120mg
- Total Carbohydrates: 8g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 3g
Enjoy these perfectly puffed Yorkshire Puddings that are sure to be a hit at any meal!
Yorkshire Pudding
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.
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