Yorkshire Pudding Recipe
Fluffy, towering, Yorkshire Pudding recipe. Truly, the best yorkshire puddings with herbed flavour.
Ingredients
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup milk skim to whole milk works here
- 1 tsp salt*
- 1 tbsp chopped fresh rosemary**
- 4-6 tbsp beef drippings or vegetable oil***
Instructions
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In a large bowl, whisk together eggs, flour, milk, salt, and herbs until smooth. Place bowl in fridge to rest.
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Preheat oven to 450°F / 230°C / 210° Fan).
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Once oven is up to temperature, place 1-1 ½ tsp of beef drippings or oil in each cup of a 12 cup Muffin Tin (or a popover tray) and put pan in oven.
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Once oil is smoking hot (as in, starting smoke), quickly and carefully remove pan and quickly fill each cup with cold batter about ⅔ to ¾ of the way up, attempting to make each yorkshire pudding about equal****. The oil is VERY hot at this point and the batter will immediately sizzle and bubble as the batter is cold at this point.
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As swiftly as possible, return the filled pan to the oven and bake for 12-15 minutes - do not open the door if you can resist it!
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Serve immediately.
Recipe Notes
* Kosher salt or sea salt will work here, I prefer sea salt as I like the flavour it lends to bread-like items.
** Most type of herbs work here. Rosemary, thyme, oregano, chives, sage, etc. all go extendedly well with yorkshire puddings (and dishes that are traditionally made alongside Yorkshire Pudding). If you don't access to fresh herbs, dried works wonderfully, use 2 tsp in lieu however.
*** A high heat vegetable oil is best, such as, canola oil, grapeseed, safflower, or sunflower oil will all work.
**** I use a ⅓ measuring cup and scoop up the cold batter into the hot oil and it usually works out that each cup is fairly equal.