Yorkshire Pudding – a delicious recipe with vegetable oil, flour, salt, milk, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Thirty minutes before roast beef is done, prepare Yorkshire Pudding.
2
Heat square 9 x 9-inch pan in oven.
3
Heat 1/2 cup vegetable oil in pan over stove.
4
Mix flour, salt, milk and eggs. Mix all ingredients with hand beater just until smooth.
5
Take out heated pan from oven; pour in 1/2 cup heated oil and add the mixture.
6
Put in 425u00b0 oven for 30 to 40 minutes.
7
When golden brown remove from oven and immediately cut into squares and remove from pan.
8
Usually there is still oil in the pan.
9
If you wait to remove the Yorkshire Pudding from the pan the excess oil will be absorbed into the pudding and will stick to the pan.
10
Serve with butter.
592
kcal
Calories
37
g
Fat
49
g
Carbs
14
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: 1/2 c. vegetable oil, 1 c. all-purpose flour, 1/2 tsp. salt, 1 c. milk, 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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