Yorkshire Pudding

5 from 3 votes

Yorkshire pudding recipe with detailed tips and tricks to help you make them puffy and delicious!

Prep Time5

Cook Time20

Sitting time20

Total Time45

Course: Side Dish

Cuisine: British

Servings:

Calories: 143Kcal

Preheat oven to 425° Fahrenheit. Let your eggs and milk sit out to get to room temperature.
In a medium bowl, mix salt into flour. Lightly beat eggs then add them along with 1 ½ cups of milk to dry ingredients.
Place ½ teaspoon of vegetable oil in each muffin tin. Use either a pastry brush or put your hand in a baggie, and spread the oil all around each muffin cup.
Let batter rest for 20 minutes and oven come to temperature.
Place your oiled muffin tin into your preheated oven for 5 minutes to heat. Yes, empty, with only the oil in it.
Carefully open the oven, pull out the rack with the muffin tins on it and pour your batter. If uncomfortable doing that, take the tins out and place on a heat-safe surface. Fill each muffin well ⅔ full with batter.
TIP - For ease of pouring, place batter into a large measuring cup. Be careful, the oil and the muffin tin is very hot!
Close the oven door. Set the timer for 20 minutes. DO NOT OPEN THE DOOR. You can turn on the light and look at them rise through the window.
If at 20 minutes, the puddings are puffed up and a beautiful golden brown color take a skewer (or another similar poking object) and quickly poke each one to release steam. Put back into the oven and bake for another 2-3 minutes.
Serve as a side with gravy!