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Yorkshire Pudding
Ingredients
- 3 large eggs
- all purpose flour, same measurement as eggs
- whole milk, same measurement as eggs
- 1 tsp kosher salt
- 12 Tbsp beef fat, from beef roast drippings or melted butter
Instructions
- Preheat oven to 500 degrees.
- In a measuring cup, measure out the 3 eggs. With that measured amount, measure out the exact same amount of all purpose flour, and same amount of milk.
- In a medium bowl, mix together the eggs, milk and flour, and add salt. Mix together until it's a smooth consistency and there are no more lumps.
- Put batter mix in the fridge, ideally overnight, or for at least an hour.
- Add 1 Tbsp of oil/butter into each cup in the muffin tin.
- Place muffin tin in the oven for 30 minutes until the oil is sizzling hot. You can test this by adding a small amount of batter mix, and if it sizzles then the oil is hot enough.
- Add batter mix to each cup of muffin tin.
- Place the muffin tin back in the oven and bake for 15 minutes, or until the puddings are a nice golden brown.
- Remove from oven. Traditionally enjoyed with gravy poured on top. Serve immediately!
Nutrition
Serving: 1piece | Calories: 172kcal | Carbohydrates: 6g | Protein: 3g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 217mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 89IU | Calcium: 25mg | Iron: 1mg
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