Yorkshire Pudding


1 cup flour
1 tsp kosher salt
1/2 cup milk
1/2 cup water
2 large eggs
3 tbs butter
  • Sift the salt and flour together in a bowl.
  • Make a well in the center and pour in the milk and water. Beat thoroughly with a whisk until well combined.
  • In a separate bowl, beat the eggs, then add to the batter. Mix  well.
  • Cover with plastic wrap and refrigerate for several hours or overnight.
  • Preheat the oven to 400 degrees and butter a 12 cup muffin tin.
  • Remove the Yorkshire pudding batter from the refrigerator and beat until small bubbles rise to the surface.
  • Place the muffin tin into the oven until the butter is sizzling and slightly browned. About 2 minutes.
  • Remove the pan from the oven and quickly pour the batter into the muffin cups, distributing the batter evenly into muffin cups.
  • Return to the oven quickly and bake for about 20 minutes or until the puddings are golden brown.
  • Remove from the oven and with a fork pop the Puddings into a paper lined basket and serve.
  • Note: be sure to have all ingredients at room temperature.




15 min


20 min


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