Yorkshire Puddings

Yorkshire Puddings

Yorkshire PuddingYorkshire Puddings


2 1/4 Cups Unbleached Flour

1 1/4 Cups Milk

1/2 Teaspoon Kosher Salt

1 Teaspoon Vegetable Oil

2 Room Temperature Large Eggs

In a large size bowl combine the flour, milk, kosher salt, vegetable oil and eggs.  Beat with an electric mixer for 2 minutes on medium.  You will want the batter to be smooth.  Let the batter stand at room temperature for 1 hour.  When the roast is done spoon two tablespoons of the fat off of the roast and put into each hole of a 12 hold muffin tin.  Divide the batter between the muffin cups.  Be careful not to overfill.  Preheat your oven to 425º F.  Place the filled muffin tin into the oven and bake for 15 to 20 minutes until the well has risen and golden brown.  Makes 12

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