Try this Yorkshire pudding recipe, or contribute your own.
- Carbohydrate 131.930706685007 g
- Cholesterol 77.4000000405768 mg
- Fat 22.0701733465208 g
- Fiber 0.0176666666666667 g
- Protein 39.7918000130657 g
- Saturated Fat 12.9804533409009 g
- Serving Size 1 1 recipe (1290g)
- Sodium 963.779333495641 mg
- Sugar 131.913040018341 g
- Trans Fat 2.14524333486713 g
- Calories 872 calories
Step-by-step
- Preheat your oven to 230C.
- In a muffin tray, add in a bit of oil to each tin.
- Place in the oven on the top shelf.
- In a mixing bowl, whisk together the flour, eggs, milk, and salt until it's a thin mixture.
- When the oil is bubbling hot, pull out of the oven (watch for the oil splattering), and pour the mixture evenly into each muffin tin.
- Place back in the oven for 20-30 minutes until the Yorkshire puddings have risen and are golden brown.
The Dairy Factor
Swapping fresh whole milk for ultra-pasteurized or powdered alternatives alters the protein network responsible for structure. Fresh milk contains active enzymes that interact differently with egg proteins during whipping. Whole milk provides the necessary fat content to coat the flour particles evenly. Rest the batter for 30 minutes at room temperature before baking to allow the starch granules to fully hydrate.
Fat and Temperature Control
Achieving proper rise requires thermal shock when the batter hits the pan. Heat the muffin tray containing oil inside a 230 degrees Celsius oven until the fat reaches its smoking point. Pouring cold batter into smoking oil creates rapid steam expansion. Avoid opening the oven door during the first 20 minutes to prevent cool air from deflating the rising structure.
Visual Cues for Doneness
Internal temperature reads are impractical here; instead, rely strictly on exterior appearance. Remove the puddings when the crust turns a deep, uniform golden brown and feels rigid to the touch. Tap the bottom of a pudding to check for a hollow sound indicating the interior moisture has evaporated.
