Hey, I’m Jacob Allen from Home Beyond the Bayou Blog. Today, I’m excited to share a dish that always brings warmth to my kitchen—Yorkshire Pudding. It’s not just about cooking; it’s about the memories of lazy Sunday mornings and family gatherings.
When I was young, my nanny would make Yorkshire Pudding whenever the whole family came together for brunch. It was a simple but tasty dish that brought everyone closer. Even as a kid, I loved helping in the kitchen, whisking eggs, and chopping veggies with my grandma.
Now, making Yorkshire Pudding feels like reliving those childhood moments. It’s about those special times with loved ones, sharing stories and laughter over a delicious meal. Let’s recreate those cherished memories together with this classic Yorkshire Pudding recipe!
Yorkshire Pudding Recipe
Equipment
- Mixing Bowl
- Whisk
- 12-hole muffin tin
- Oven
- Measuring Cups
Ingredients
- 140 g Plain flour
- 4 Large eggs
- 200 ml Whole milk
- Sunflower oil for Cooking
- Salt
Instructions
- Preheat oven to 230°C (210°C fan).
- In a mixing bowl, whisk flour and a pinch of salt.
- Make a well in the center, crack in eggs, and gradually whisk in milk until smooth.
- Rest batter for 30 minutes.
- Pour oil into a 12-hole muffin tin, heat in oven until smoking.
- Pour batter into holes, bake for 20-25 mins until risen and golden.
Notes
- Ensure the oil is smoking hot before pouring the batter for the best rise.
- Resting the batter allows gluten to relax, resulting in lighter puddings.
Nutrition
Time For My Personal Tips!
Tip 1: Use a metal muffin tin for better heat distribution.
Tip 2: Heat the oil in the tin until it’s almost smoking before pouring the batter.
Tip 3: For extra flavor, add a pinch of mustard powder to the batter.
Tip 4: To ensure even rising, avoid opening the oven door while baking.
Variations And Substitutions To Try:
- Cheese and Herb: Add grated cheese and chopped herbs to the batter before baking.
- Mini Toad in the Hole: Place a small sausage piece in each muffin hole before pouring the batter.
- Sweet Puddings: Add a bit of sugar and vanilla extract to the batter for a dessert version, and serve with fruits and cream.
