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Nana's Yorkshire Pudding Recipe

Recipe by: Whirlybird

"This is my Grandmother's traditional Yorkshire pudding recipe. She's been using it since before I can remember, and they always turn out perfectly! Crispy golden brown on the outside, and a fluffy tender inside. Fill with your favorite gravy, and you have an instant crowd pleaser! Goes great with roasts or with holiday turkeys."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook20 m
Ready In1 h 35 m

1Mix flour, salt, and baking soda together in a large bowl; make a deep well in the center of flour mixture. Break eggs into the well and beat until smooth.
2Mix milk and water together in a small bowl; slowly stir milk mixture, about 1/4 cup at a time, into flour mixture until batter is a thin, paste-like consistency. Cover bowl and allow batter to stand at room temperature for 1 hour.
3Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with butter, using 1/2 teaspoon butter per muffin cup.
4Place muffin tin on the second shelf from the top in the preheated oven until butter melts and begins to smoke, 3 to 4 minutes.
5Whisk the batter to fully incorporate all the ingredients, about 2 minutes. Pour batter into the melted butter in each muffin tin, 1/2 to 2/3 full.
6Bake in the preheated oven until puddings are golden brown and well-risen, keeping the oven door closed the entire time of cooking, 17 to 20 minutes.

Footnotes

Cook's Note:
Yorkshire puddings must be removed from cases immediately to prevent sticking. If kept warm, they could fall (go flat). Consequently, dinner must be timed to be ready when the Yorkshire puddings are done.

Ingredients