Yorkshire Pudding
This is a Yorkshire Pudding recipe from a fellow food blogger, in the UK, my friend Tom.
Yield: 6 people
Calories: 96.9kcal
Equipment
- Drinking Mug
- Whisk
- Mixing Bowl
- Pouring Jug
- Yorkshire Pudding Tray (If you have cast iron, use that)
Materials
- ¾ cup all-purpose flour (1 mug plain flour)
- 3 large eggs (1 mug of eggs)
- ¾ cup whole milk (1 mug of milk)
- ½ tsp kosher salt (5 grams kosher salt)
- ¼ cup rendered fat or hot oil (I used rendered duck & bacon fat)
Instructions
- In a medium bowl, whisk together flour, eggs, milk, and salt until smooth. Do not overmix.
- Allow the batter to rest for 30 minutes at room temperature.
- For the best Yorkshire pudding batter in the fridge overnight (or for at least 30 minutes) to relax the gluten and build flavor, then let it sit at room temperature for 30 to 60 minutes before baking so it puffs up tall in the hot tin.
- Preheat oven to 400 degrees. (Tom says 210 C or 410 F)
- Add a teaspoon of fat to each cup of a muffin tin (Tom says add 1 cm of oil to each hole of a Yorkshire pudding tray)
- Transfer to the oven and heat for 5-6 minutes.
- Once hot, divide the batter equally to fill the cups about halfway.
- Return the muffin tin to the oven for 10 to 12 minutes, or until the puddings are golden brown and crisp.
- Serve immediately.
Video
Notes
Equal parts eggs, flour, and Milk for a successful recipe.
His site is www.tjrmint.com.
Nutrition
Serving: 1muffin | Calories: 96.9kcal | Carbohydrates: 9g | Protein: 2.8g | Fat: 5.5g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 3g | Cholesterol: 31.4mg | Sodium: 20.6mg | Potassium: 54.5mg | Fiber: 0.3g | Sugar: 1.1g | Vitamin A: 1.8IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 1.4mg