Yorkshire Pudding Recipe.

I have to admit… we are on a roast beef and Yorkshire pudding craze! We had it for Christmas Eve dinner, New Years Eve dinner AND my birthday dinner. You’d think we’d be tired of it by now but, NO, I could have it for dinner again tonight – I love it so!

My mom and dad lived in Yorkshire for a while. While we were visiting, their neighbor came over to teach us how to make Yorkshire pudding. There’s no need to be afraid of it… once you have it, you have it forever.

This is her recipe.

 

Yorkshire Pudding Recipe :

Ingredients :

1 cup flour

1 cup milk

2 eggs

pinch of salt

a muffin tin

oil or drippings

Method :

Pour the milk and eggs in a bowl and mix thoroughly.

Put the flour and salt in another bowl. Make a volcano hole in the middle of the flour (you kids will love helping you with this!)

Pour the milk and egg mixture into the center of the flour.

Yorkshire Pudding Recipe : www.theMagicOnions.com

Yorkshire Pudding Recipe : www.theMagicOnions.com

Yorkshire Pudding Recipe : www.theMagicOnions.com

Yorkshire Pudding Recipe : www.theMagicOnions.com

Now for the trick… use a wooden spoon to gently swill the milk and egg mixture around in the middle of the flour volcano hole. Each ‘swill’ will grab a little of the flour from the side of the bowl and mix it into the mixture. Around and around and around until, slowly and gently, all the flour mixes in.

Yorkshire Pudding Recipe : www.theMagicOnions.com

Set your Yorkshire pudding mixture aside for at least an hour.

Then, heat oven to 450 degrees F. Put 2 teaspoons of oil in the bottom of each pan in the muffin tin (Any oil will do. Dripping is the best).

Put your muffin tin in the hot oven for 10 minutes or until the oil is very hot (almost smoking)

Carefully (it’s VERY hot) take it out of the oven (and close the oven again to keep the heat in) and quickly pour or spoon the Yorkshire pudding mixture into the muffin tins, filling about two thirds full. Try to do this as fast as you can as you don’t want the oil to cool. I have my mixture in a jug and pour it into each tin.

Return muffin tin to the oven and bake for 20 minutes at the same high heat. You can NOT peek! Don’t open your oven until the 20 minutes is up (very hard for those of us who have old ovens that don’t have see-through glass doors).

After 20 minutes, your Yorkshire puddings should be perfect. Take them out and enjoy with gravy, roast beef and veggies.

Yorkshire Pudding Recipe : www.theMagicOnions.com

Yum, yum!

Blessings and magic,

Donni

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Comments

  1. That’s so great that you love Yorkshire puddings, they seem like such a British thing to me! My kids really love them.

  2. Seems like a fun thing to make this wintery evening. Thank you for sharing. And I must ask: where did you get your measuring cup: that’s about the neatest thing I’ve ever seen.

    • Hi Aloe… I know… I LOVE that measuring cup!!!! My mom gave it to me for my 40th Birthday last year… I bake just so I can use it. I don’t know where she found it… I’ll ask her next time I chat to her.
      Love Donni

      • *smiles* We made these tonight. Made the fire alarm a bit grouchy, but they tasted wonderful. Almost like cream puffs, but savory. Fun, thank you for sharing.

  3. These were perfect! This was my first time making Yorkshire pudding and we loved them. My kids (6 & 9) gobbled them up.

    • Yay, Peggy!!! I’m so glad they were yummy! The last batch I made, I used wholewheat flour and they didn’t rise so well… back to good ol’ refined flour for our Yorkshire Puds from now on :-)
      Blessings and magic,
      Donni

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