Yorkshire Pudding – a delicious recipe with eggs, milk, water, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Set an oven rack in the middle position. Preheat the oven to 450 F. Place the eggs in a bowl and beat until well blended. Whisk in the milk, water, salt, pepper and nutmeg. Whisk in the flour until just combined.
2
Thoroughly grease a non-stick, 12-slot muffin pan with vegetable oil spray. Pour in the batter, filling each slot almost to the top. Bake for 10 minutes. Reduce the heat to 325 F and bake 35-40 minutes more, or until the Yorkshire puddings are puffed and golden and almost dry in the centre.
3
Set on a baking rack and cool a few minutes. When the pan is cool enough to handle, carefully remove the Yorkshire puddings.
406
kcal
Calories
17
g
Fat
38
g
Carbs
25
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 4 ingredients. The key ingredients include: 6 large eggs, 3/4 cup milk, 3/4 cup water, 1 1/2 cups flour.
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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