There is no other recipe that is so simple and yet so personally challenging than Yorkshire Pudding. Three ingredients. Sounds easy? Wrong!
I’ve never had this much trouble with such a small recipe. I guess it’s the tiny ones you have to watch out for though right? The smaller the recipe the bigger the chance that you’ll mess it up.
Well, Yorkshire Pudding, I have bested you. What do you think about that? Huh? You eggy dream of puffiness. You’re not short and defiant anymore now are you? You rose and grew just like I told you to. You kept your little hole in your middle and made such an adorable little spot to fill up with tasty beef gravy laced with onions and garlic. I tamed your wild ways and made a delicious dinner out of you.
It’s a love/hate relationship.
There was this one time that I was craving the delicate, soft eggy beauty that is the Yorkshire Pudding and caved in to purchase the instant version from the spice isle in my supermarket. My mother was horrified to hear of this culinary misadventure and made me promise never to repeat it.
My mother has mastered this recipe. She has learned the ways of the Yorkshire Pudding and passed it’s secrets on to me in the form of a three part recipe card. I will now pass that mysterious knowledge on to you.
Makes 12 Yorkshire Puddings.
Source: My family recipe.
1 cup flour
3 extra large eggs (4 if they’re smaller)
1 cup milk
In a medium sized bowl quickly whisk together the eggs, flour and only a little bit of the milk until there are no lumps. Yes this is painful but you basically have to do it until your arm aches. Then add the rest of the milk and mix it until it’s smooth. Let that stand at least an hour to allow it to reach room temperature. If you don’t allow for this step your batter will cool the oil off too much when you pour it into the tin and the resulting Yorkshire Pudding will not be hollow. Also make sure to use only fresh eggs since using old eggs will cause your Yorkshire Pudding to be tough and flat.
Preheat the oven to 450 degrees and place a rack in the middle. Drizzle approximately 1/2 a tsp of vegetable oil into each muffin cup of a 12 muffin baking sheet. Place the muffin tin in the preheated oven for 5 minutes until the oil is smoking hot.
Slide the tin out and set it on the open oven door. Don’t remove it from the oven since this will cool the oil down too much and we know what happens when the oil is cold. Pour the batter quickly and smoothly into each muffin cup about 1/2 to 2/3 of the way full. The oil will run up and over the batter creating the pocket of air later. Make sure to pour the batter only once into each cup because topping off the batter will destroy the chances of forming that air pocket and somewhere a fairy will die. For serious.
Put the tin immediately back into the oven and bake for 10 minutes. When the timer goes off reduce the heat to 350 degrees and continue baking for about 20 minutes or until they are puffed and golden brown. If you’ve made it this far successfully sit down and enjoy your beautiful creation for crying out loud. You deserve it. Enjoy!