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Yorkshire Pudding

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Ingredients

4 eggs
2 cups all-purpose flour
2 cups milk
1/4 cup vegetable oil

Step by Step method

Step 1.

Preheat the oven to 450 degrees F (230 degrees C).

Step 2.

In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.

Step 3.

Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.

Step 4.

Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating

Tips & variations

Prefer them done in Remkins as they seem to cook moreconsistentlywith a better texture. For the oil Seems to work well when just enough is poured in to cover the bottom.. Not just smeared in but a pour so you have a bit of depth to it that would be the level a drop of oil would just stand on a dry surface to.

Cooking Measurements

1 cup = 250 ml = 16 Tablespoons
1/2 cup = 125 ml = 8 Tablespoons
1/3 cup = 83 ml = 5.3 Tablespoons
1/4 cup = 62 ml = 4 Tablespoons
1 Pinch = 1/8 Teaspoon

Yorkshire Pudding page