Yorkshire Puddings

    Recipe Picture:Yorkshire Puddings
    3

    Yorkshire Puddings

    (68)
    40min


    63 people made this

    This is a recipe for delicious traditional British Yorkshire pudding that goes well with roast beef or pork. This one makes individual puddings in a muffin pan. Very easy too!

    Ingredients
    Serves: 6 

    • 2 eggs
    • 1 cup (250ml) milk
    • 1 cup (125g) plain flour
    • 1 teaspoon salt
    • 125g beef dripping

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat the oven to 220 degrees C. Place about a tablespoon of beef dripping into each cup of a 6 cup muffin pan.
    2. In a medium bowl, whisk eggs until well blended. Stir in the milk, flour and salt. Fill the muffin cups about half way.
    3. Bake in preheated oven for 15 minutes then reduce the oven temperature to 170 degrees C and bake for an additional 15 minutes.
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    Reviews and Ratings
    Global Ratings:
    (68)

    Reviews in English (59)

    by
    121

    Great - Easy recipe. Couple of tips: after filling tins with drippings or oil, heat tin in oven until very hot (5-7 mins.), then remove from oven and fill with batter. I used regular sized muffin tins, and had left over batter. Either fill up 3/4 the way (instead of half way) which worked for me, or use a large muffin size tin.  -  29 Aug 2004  (Review from Allrecipes USA and Canada)

    by
    84

    Terrible instructions. Following these will make it impossible for a successful pudding. NOTE!!!!! HEAT THE OIL/FAT IN THE PUD TRAY FOR APPROX 10MINS IE SO THE OIL IS SMOKING. QUICKLY REMOVE THE TRAY AND POUR THE BATTER. (IT SHOULD SPIT IN THE TRAY). NOW GET IT BACK IN THE OVEN IMMEDIATELY. DO NOT PEAK HALF WAY THRU AS THE PUDS COULD COLLAPSE. 3/4 THRU COOKING LOWER THE TEMPERATURE TO LET HEKP STOP THE BASE BEING SOGGY. Hope this helps. ps unlike others at least you remembered the salt!  -  02 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    43

    Yum, these are good! I love Yorkshire pudding but this was my first time trying to make it. Turned out very nice. Instead of a 6-muffin tin, I used a 12-muffin tin (smaller muffins than the 6-pan) and had batter to fill 8 of the cups to 3/4. Also, I used bacon grease and butter instead of beef drippings (just enough to cover the bottom of the tins). I noticed the bacon grease was smoking a bit so I moved the tray to the middle rack - no problems after that. Followed the other directions exactly with no substitutions. The Yorkies rose to 2x their height and were perfectly golden and yummy. Will definitely make again! Some tips: 1) the tray needs to be very very hot! Keep it in the oven for 5-7 min as recommended. 2) make the batter and let it sit for a bit while the oven preheats. 3) fill the tins as quickly as possible and pop back in the oven.  -  01 Dec 2006  (Review from Allrecipes USA and Canada)

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