Yorkshire Pudding
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Yield: Varies based on dish size
Ingredients
| Ingredient | Amount / Weight | Note |
|---|---|---|
| flour | 1 cup | |
| milk | 1/2 cup | |
| water | 1/2 cup | |
| eggs | 2 to 6 | recipe adaptable |
| salt | to taste | |
| butter | as needed | plus extra for pans |
Steps
- Preheat the oven to 400°F (200°C), using convection mode if possible.
- Place a small amount of butter (1/4 to 1/2 tsp per muffin well or 2 tsp for a baking dish) into your baking vessel. Put it in the oven to melt the butter as it heats.
- In a stand mixer, combine flour, milk, water, eggs, and salt. Mix on HIGH, pausing once to scrape down the sides, then continue until fully mixed.
- Once the butter in the oven starts to brown, remove the pan and swirl to coat the surface.
- Pour the batter immediately into the hot pan or muffin tin.
- Place the dish or tin back into the oven without delay.
- Bake for approximately 20 minutes, starting to check for doneness at 18 minutes.
- After baking, let cool slightly then serve. They are also good the following day.
Note: Yorkshire pudding is best served with roast beef and gravy, but they are versatile enough to accompany many dishes or be enjoyed on their own.