Yorkshire Puddings - large or mini
Recipe type: Dinner Side or Snack
Cuisine: Traditional
Prep time: 
Cook time: 
Total time: 
Serves: 12
Yorkshire Puddings, crispy outside, soft and toothsome inside. Make them earlier in the day and reheat before dinner. Or make <a href="https://younextyear.com/mini-yorkshire-puddings-filled-with-roast-beef-veggies/" data-mce-href="https://younextyear.com/mini-yorkshire-puddings-filled-with-roast-beef-veggies/">mini Yorkies and fill with shaved beef</a> for a cute but hearty party tray.
  • 4 Large Eggs
  • 200 ml Whole Milk
  • 200 g Flour
  • Pinch Kosher Salt
  • 50 ml High Smoke-Point Oil
  1. Preheat oven to 400 F thirty minutes before cooking. Set rack in the middle of the oven.
  2. Pour oil evenly into wells of muffin tin. Place muffin tin in hot oven. (You'll need good ovenproof gloves later to remove muffin tin and hot oil from oven.)
  3. Whisk eggs together in large bowl until bubbles start to form on top. Whisk in milk. Whisk in flour and a pinch of salt until the batter is smooth like a creamy sauce. Scrape batter into large measuring cup with pouring spout.
  4. Pour batter evenly into muffin wells, taking care to let the oil envelope the batter. Use a spoon to catch drips.
  5. Place muffin tin into center of oven. Cook for 20 minutes without opening the oven. Remove from oven when crust is golden brown and set aside to cool.
  6. Reheat Yorkshire puddings at 350 F for 10 minutes just before serving. You can make them earlier on the same day you eat them.
Recipe by You Next Year - food & body at https://younextyear.com/crispy-airy-yorkshire-pudding/