Individual Yorkshire Puddings – a delicious recipe with milk, eggs, egg yolk, flour, salt, Freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make batter: In a blender blend batter ingredients until smooth and transfer to a bowl.
2
Let batter stand, covered, 1 hour.
3
Preheat oven to 425 degrees F.
4
Put 2 mini-muffin pans on 1 baking sheet and put remaining pan on another baking sheet.
5
Spoon 1 teaspoon oil into each cup.
6
Put first baking sheet in middle of oven 3 minutes to heat oil in cups.
7
Working quickly, pour 2 teaspoons batter into hot oil in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed.
8
Remove shells from cups with tongs and cool on racks.
9
Repeat procedure with other baking sheet.
10
Shells may be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers.
11
Bring shells to room temperature and re-crisp in a 300 degree oven 10 minutes.
254
kcal
Calories
10
g
Fat
27
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup plus 2 tablespoons milk, 2 large eggs, 1 large egg yolk, 1 cup all-purpose flour, and more.
Yes, Individual Yorkshire Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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