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Nana's Yorkshire Pudding

Nana's Yorkshire Pudding

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 35 m
Whirlybird

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Mix 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.
  2. Mix 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.
  3. Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with butter, using 1/2 teaspoon butter per muffin cup.
  4. Place muffin tin on the second shelf from the top in the preheated oven until butter melts and begins to smoke, 3 to 4 minutes.
  5. Whisk 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.
  6. Bake 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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Baking Nana
10

Baking Nana

12/19/2012

I have made a lot of Yorkshire Pudding recipes and although this is different in both the ratio of eggs / milk and I have NEVER added baking soda - these were great. They rise well and hold their shape better than most Yorkshire Pudding recipes do. Thanks for a great recipe.

shelley
4

shelley

1/31/2013

Very good and very easy! My husband's mother always made yorkshire pudding for his b-day. After 22 years of marriage I finally decided to attempt making it. He said it was as good as his mom's. Thanks for the recipe!

Cookin'Cyn
4

Cookin'Cyn

12/28/2012

These little gems were a hit at my Christmas Eve dinner. I usually bake the traditional Yorkshire Pudding in a pan or the puffy popovers. They were a perfect texture and shape. I mixed them up an hour before baking. While the roast rested, I prepared the pans and put them in the oven. It gave me just enough time to make the gravy. Everything came together perfectly. Please thank Nana for the recipe!

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