Recipe: Yorkshire Pudding

You may look at these and ask yourself what the difference between a Yorkshire pudding and a popover is and the answer is honestly, not much. The puddings use oil (or dripping) and popovers use butter and I think that might be the entire list of differences. You can interchange your fat of choice to make these more or less savory but either way they are absolutely fantastic with a roast beast and gravy or even with a thick soup as a kind of extremely puffy roll replacement. Since they only take minutes to make with 10 minutes of pre-prep they’re great if you need a bread side dish right away.

Yorkshire Pudding

AuthorMabDifficultyBeginner

Yields6 Servings

Ingredients
 70 g flour
 2 eggs
 100 ml milk
 oil, for cooking

Directions
1

Drizzle oil evenly into 6 of 12 muffin cups in a tin (or all 6 if you have a 6-muffin tin) and place in a 230°C oven to heat while you prepare the batter.

2

To make the batter, combine the flour, eggs, and milk in a pourable container, like a measuring cup, and mix with a whisk until no lumps remain. Season as desired.

3

Remove the hot muffin pan from the oven and very carefully and evenly pour the batter into the holes.

4

Place the tins in the oven and bake for 20-25 mins until the puddings have browned on all sides.

Ingredients

Ingredients
 70 g flour
 2 eggs
 100 ml milk
 oil, for cooking

Directions

Directions
1

Drizzle oil evenly into 6 of 12 muffin cups in a tin (or all 6 if you have a 6-muffin tin) and place in a 230°C oven to heat while you prepare the batter.

2

To make the batter, combine the flour, eggs, and milk in a pourable container, like a measuring cup, and mix with a whisk until no lumps remain. Season as desired.

3

Remove the hot muffin pan from the oven and very carefully and evenly pour the batter into the holes.

4

Place the tins in the oven and bake for 20-25 mins until the puddings have browned on all sides.

Yorkshire Pudding

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