Yorkshire Pudding – a delicious recipe with flour, salt, milk, eggs, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix flour and salt in a medium bowl.
2
Mix milk, eggs, and butter (or beef drippings, if using) in a 1-quart Pyrex measuring cup.
3
Pour egg mixture into flour mixture; stir until smooth.
4
Return mixture to the measuring cup for easy pouring.
5
Spray a muffin tin that has 12 individual cups (each with 1/2-cup capacity) with vegetable cooking spray.
6
Fill each cup 3/4 full.
7
Adjust oven rack to lower middle position and set muffin tin on rack.
8
Close oven door and heat oven to 425 degrees.
9
Bake, without opening the oven door, until popovers are crisp and golden brown, 35 minutes.
10
Remove from oven and transfer to a wire rack.
11
Recrisp in a warm oven before serving.
389
kcal
Calories
16
g
Fat
40
g
Carbs
20
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 5 ingredients. The key ingredients include: 1 1/2 cups instant (also known as quick-mixing) flour, 1 teaspoon salt, 1 1/2 cups skim milk, 4 large eggs, and more.
Yes, Yorkshire Pudding 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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