A fluffy yorkshire pudding is a must have with roast beef. Topped with a dollop of horseradish and copious amounts of gravy of course. The secret to getting big yorkshires – to heat the pan and fat before you add the batter!
Yorkshire Pudding
Ingredients
- 4 eggs
- 3/4 dry c flour
- 3/4 liquid c milk
- dash of salt
Instructions
- Whisk eggs and milk until thoroughly mixed
- Add dash of salt, whisk thoroughly
- Sift flour in and whisk thoroughly - NO LUMPS!
- Set batter aside for 30+ minutes
- Place approximately 1 tsp of vegetable oil (bacon fat, lard, etc.) in bottom of each cup and place in oven
- Heat oven to 450F
- Remove the tin from oven (it should be very hot!)
- Place equal amounts of batter in each cup (should get a bit of a sizzle from the hot fat/oil)
- Bake for 20-25 min until fluffy and brown
YORKSHIRE PUDDING
Great recipe! This recipe turns out every single time. This is the only Yorkshire Pudding recipe I have found that actually rises and doesn’t turn into the dreaded hockey puck! Love it!
Awesome! Thank you!
How many does it make?
I use a yorkshire pudding tray that has 8 cups. It makes 8 decent-sized yorkies.