Yorkshire puddings

A Yorkshire pudding works on the same principle as a French pâte a choux, the thin pastry used to make cream puffs, Parisian-style gnocchi, and gougères. Those recipes all start with a high-moisture dough and rely on the power of steam to puff and rise into their light, crisp final forms. Yorkshire puddings and popovers take the same concept to the extreme, using a batter that is so moist that it pours out like cream and puffs up to at least quadruple its volume.

Ingredients

1 cup flour
4 eggs
¾ cup milk
6 teaspoons lard or vegetable oil
½ teaspoon salt
½ teaspoon pepper

How To Make Yorkshire puddings

In a small bowl with a pour spout, mix together the flour and eggs, then stir in the milk. Whisk mixture until just combined, a little lumpy is okay!
Refrigerate the batter for a minimum of 30 minutes, or up to overnight.
When ready to bake: Preheat oven to 425 degrees F and add ½ teaspoon of oil or lard to each hole of a 12-count muffin tin.
Place muffin tin in the preheated oven for 10-12 minutes.
Remove the batter from the fridge and stir in the salt and pepper.
Working quickly, remove the hot muffin tin from the oven and immediately pour the batter evenly into the tin. Return pan to the oven as fast as possible.
Cook puddings for 16-18 minutes or until puffy and golden brown.

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Yorkshire puddings

Recipe by Alexandra

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Servings

4

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servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

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Ingredients

• 1 cup 1 flour

• 4 4 eggs

• ¾ cup milk

• 6 teaspoons 6 lard or vegetable oil

• ½ teaspoon salt

• ½ teaspoon pepper

Directions

• In a small bowl with a pour spout, mix together the flour and eggs, then stir in the milk. Whisk mixture until just combined, a little lumpy is okay!
• Refrigerate the batter for a minimum of 30 minutes, or up to overnight.
• When ready to bake: Preheat oven to 425 degrees F and add ½ teaspoon of oil or lard to each hole of a 12-count muffin tin.
• Place muffin tin in the preheated oven for 10-12 minutes.
• Remove the batter from the fridge and stir in the salt and pepper.
• Working quickly, remove the hot muffin tin from the oven and immediately pour the batter evenly into the tin. Return pan to the oven as fast as possible.
• Cook puddings for 16-18 minutes or until puffy and golden brown.

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