Yorkshire Pudding
by Jesi LopezThis is my simple, frugal, and basic take on the Sunday roast side, Yorkshire Pudding.
Yorkshire Pudding
Rated 4.0 stars by 1 users
Category
Side Dish
Cuisine
English
Servings
12
Prep Time
15 minutes
Cook Time
30 minutes
Crispy on the outside and fluffy on the inside - making these Yorkies the perfect accompaniment (or main attraction) to your roast dinner. This is a family favourite and I hope you enjoy!
Ingredients
-
1 cup all purpose flour
-
2 eggs
-
1 ¼ cup 2% milk
-
⅓ cup ice water
-
1 teaspoon salt
-
⅓ cup canola or vegetable oil, divided
Directions
Preheat oven to 425°F.
Whisk together flour and salt in a small mixing bowl.
Whisk eggs and milk together until well combined. Add flour mixture to the wet ingredients and whisk until smooth. Set aside.
Evenly divide oil into muffin tin and place into preheated oven so the oil gets nice and hot.
Right before you are ready to put the pudding into the muffin tin, add ice cold water to the batter and mix well. For me, ice cold water equals high and fluffy Yorkies.
Pour ¼ cup of batter into each cup and place the muffin tin back into the oven.
Bake for 30 minutes, until they are tall and golden brown. Adjust timing by a few extra minutes, if required.
Enjoy 🖤
Recipe Note
Variations in water temperature may be dependant on the elevation where you live. Adjust when necessary.