Nana's Yorkshire Pudding4 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 1 hr 35 min
“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.” - by Whirlybird
Original recipe yields 12 servings
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (12 total)
- 90 cal
- 3.6 g
- 10.7 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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 sha..." See morepe better than most Yorkshire Pudding recipes do. Thanks for a great recipe."
"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..." See more 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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