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Sky High Yorkshire Pudding

Sky High Yorkshire Pudding

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Ronismom

Ronismom

Here is recipe I came up with while cooking roast beef dinner. These Yorkies stay tall and have a perfect hollow centre for lots of yummy gravy.

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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:
  • 160 kcal
  • 8%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.
  3. Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.
  4. Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.
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Reviews

Deks
416

Deks

9/2/2007

I come from Yorkshire and you cannot make the perfect Yorkshire Pud without salt. Everything else is correct (altho goose fat is the best oil to use). Alos top Chefs recommend equal quantities of eggs, flour and milk (semi skimmed is supposed to be the best). The reason for the equal quantities is the fact that eggs can vary by as much as 20 gms per egg. Hope these tips help.

Chelsey Wolnowski
214

Chelsey Wolnowski

4/24/2006

Work perfectly. These are a family tradition in our household. Our trick, is make the batter at least 1 hour before you are going to cook them, and let them get to room temp before pouring them into the prepared hot pan. Oh ya, also, use Homo Milk, works much better.

Mary
141

Mary

12/12/2005

I have tried several yorkie recipes here and this is by far the best yet. These turned out 4" high! Tasted great, light and fluffy. My only suggestion is to always best to use your eggs and milk at room temperature. Good recipe.

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