Yorkshire Pudding
2 min read
Serves
| as neededbutterplus extra for pans | place a small amount | combine flour10 min | remove the pan and swirl | pour the batter20–25 min | place the dish or tin5 min | bake for approximately20 min | let cool slightly5 min |
|---|---|---|---|---|---|---|---|
| ½ cupflour | |||||||
| ¼ cupmilk | |||||||
| ¼ cupwater | |||||||
| 1 to 3eggsrecipe adaptable | |||||||
| to tastesalt |
Method
- Preheat the oven to 400°F (200°C), using convection mode if possible.
- Place a small amount of butter (1/4 to 1/2 tsp per muffin well or 2 tsp for a baking dish) into your baking vessel. Put it in the oven to melt the butter as it heats.
- 10 mincombine flour In a stand mixer, combine flour, milk, water, eggs, and salt. Mix on HIGH, pausing once to scrape down the sides, then continue until fully mixed.
- remove the pan and swirl Once the butter in the oven starts to brown, remove the pan and swirl to coat the surface.
- 20–25 minPour the batter immediately into the hot pan or muffin tin.
- 5 minPlace the dish or tin back into the oven without delay.
- 20 minBake for approximately 20 minutes, starting to check for doneness at 18 minutes.
- 5 minlet cool slightly After baking, let cool slightly then serve. They are also good the following day. Note: Yorkshire pudding is best served with roast beef and gravy, but they are versatile enough to accompany many dishes or be enjoyed on their own.