Yorkshire puddings. (Photo, Erik Putz.)
, or suet (see tip below)
1 1/4 cups
- PREHEAT oven to 450F. Measure 1/2 tsp oil into each cup of a muffin pan. Swirl oil in each cup, then heat in oven for 5 min.
- STIR flour with salt in a medium bowl. Whisk eggs and milk in another medium bowl. Pour egg mixture into flour mixture and whisk just until combined. (It’s okay if the batter is slightly lumpy.)
- REMOVE muffin pan from oven and immediately fill each cup with 1/4 cup batter.
- BAKE in centre of oven until puddings puff up and are dark golden, about 15 min. Serve warm.
The batter for this Yorkshire pudding recipe keeps well, covered and refrigerated, up to 6 hours. Whisk well before using.
Look for suet (solidified beef fat) in the freezer section at any supermarket. It makes the most wonderful, crispy, puffy Yorkshire puddings.
Nutrition (per serving)
- 4 g,
- 9 g,
- 5 g,
- 128 mg.
- Good source of
- Vitamin B12