Yorkshire Pudding

If you follow me on Instagram, you know I've been working for months on perfecting my Yorkshire Pudding skills.  This is due entirely to the fact that the "British Invasion" came to the Phenix household this past fall -- but that's a story for a different day. The fact is, I was challenged to make this tasty side dish, and it's taken me some time to be happy with the results. In fact before we get started, there are a couple of steps which require particular attention. I've noted those steps in bold below so your experience won't be as variable as mine. The end result is actually quite easy if you don't violate these principles.

All you need for ingredients:

  • 1 cup flour
  • 1 cup milk
  • 1 cup (about 4) eggs
  • 1 tsp salt (Feel free to play with different salt flavors - I use smoked hickory salt)
  • 1/2 tsp savory herb such as Oregano (optional)
  • Oil or drippings for muffin tins - either from beef/pork or vegetable/canola oil

First, make sure you use one cup of egg for this dish. This means measuring the eggs every time. My measurement varies depending on which size of eggs I have on hand (Jumbo, Large, Regular).

Mix together the ingredients and allow them to rest at room temperature for 30 minutes. Try to not skip this part, I've gone as short at 10 minutes, but even then I notice the batter doesn't rise as well as if it's rested. While the batter sits, put 1 teaspoon of oil or drippings in each muffin tin. I don't make roasts often enough to have drippings handy, but I've been trying to save the goodness when I do!Preheat the oven to 425 degrees. Put in the muffin tins in the oven so the oil gets hot while  preheating. This is important so the pudding sets properly. If you've ever made my corn bread, you'll recognize how the batter holds together.


The batter will rise so be careful to not overfill. 2/3rd of the cup should do the trick.Return to the oven and bake for 20-25 minutes. DO NOT OPEN THE OVEN DOOR!


Turn on the oven light and watch to see if they are ready. I have to say, this is an inexact science. I have been known to take them out too early and then they fall. You should expect a couple of failed attempts too. Don't be discouraged.  It happens to all of us!However, when you get them right, they are complete deliciousness.  Serve hot, but IF you have leftovers, they are lovely with breakfast the following morning.  However, they won't keep for long.If you have roast and gravy, all the better to serve them with!  This is rarely the case for me, but I don't hear any complaints. I doubt you will either...

Enjoy and cheers!

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