Mini Yorkshire Puddings – a delicious recipe with Olive oil, flour, salt, eggs, milk, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450F.
2
Brush 48 mini muffin cups (each about 1 3/4-inch diameter) with oil.
3
Place muffin pans in hot oven.
4
Meanwhile, sift flour and salt into large bowl.
5
Make well in center of mixture.
6
Add eggs and 1/2 cup milk to well; stir into flour.
7
Gradually add 3/4 cup milk and 1/4 cup water, whisking until batter is smooth.
8
Remove hot muffin pans from oven.
9
Spoon 1 tablespoon batter into each muffin cup.
10
Return pans to oven; bake until puddings are puffed and golden brown around edges, about 12 minutes.
11
Cool in pans on racks.
12
(Can be made 1 week ahead.
13
Cover in pans; freeze.
14
Before assembling, uncover and rewarm in 350F oven until heated through, about 7 minutes.)
372
kcal
Calories
10
g
Fat
50
g
Carbs
18
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 6 ingredients. The key ingredients include: Olive oil, 2 cups plus 2 tablespoons all purpose flour, 3/4 teaspoon salt, 3 large eggs, beaten to blend, and more.
Yes, Mini 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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