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Traditional Yorkshire Pudding
4.2 (877 reviews)
Perfect Yorkshire puddings every time is possible with this time-tested traditional recipe for one of the U.K.'s most famous dishes.
Total Time65
Servings6
179
Caloriesper servingNutrition Information
179
Calories
8 g
Fat
18 g
Carbs
8 g
Protein
1 g
Fiber
2 g
Sugar
Ingredients
- 4 large eggs
- 1 cup milk
- 1 pinch fine salt
- 1 cup all-purpose flour
- 2 tablespoons lard, beef drippings, or vegetable oil
- 2 tablespoons cold water
Instructions
- 1Gather the ingredients. Preheat the oven to 450 F/230 C.
- 2Combine 4 large eggs, 1 cup milk, and 1 pinch fine salt in a medium mixing bowl. Whisk thoroughly with an electric hand mixer or hand whisk. Let stand for 10 minutes.
- 3Gradually sift 1 cup all-purpose flour into the milk and egg mixture, again using an electric hand mixer or whisk to create a lump-free batter resembling thick cream. If there are any lumps, push the batter through a fine sieve. Let the batter rest in the kitchen for a minimum of 30 minutes, longer if possible (up to several hours).
- 4Place a pea-sized piece of lard, dripping, or 1/2 teaspoon vegetable oil into each opening in a Yorkshire pudding tin. Alternatively, use a 12-hole muffin tin. Place in the hot oven until the fat is smoking.
- 5Add 2 tablespoons cold water to the batter and give it another good whisk. Fill the openings in the tin 1/3 full with batter and return quickly to the oven.
- 6Bake approximately 20 minutes or until golden brown, puffed, and crisp. Repeat until all the batter is used up. Serve immediately.