Quick and Easy Yorkshire Pudding Recipe

This foolproof Quick and Easy Yorkshire Pudding Recipe simplifies the British classic by using a standard muffin tin to create twelve individual, golden popovers. With a simple batter of eggs, milk, and flour poured into sizzling hot butter, they puff up impressively in the oven, offering a crisp exterior and tender, hollow center perfect for catching gravy.

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Quick and Easy Yorkshire Pudding Ingredients

The Batter:

• 3 Large Eggs: The powerhouse of the rise. Room temperature eggs work best for volume.
• 1 Cup Milk: Whole milk provides the best flavor and browning, though lower fat percentages can work in a pinch.
• 1 Cup All-Purpose Flour: Standard plain flour gives the structure. Do not use self-raising flour, or they won’t puff correctly.

The Fat:

• 2 Tablespoons Butter: Divided among the muffin cups (about 1/2 teaspoon each). You can substitute beef drippings (the traditional choice) or vegetable oil for a higher smoke point.

How To Make Quick and Easy Yorkshire Pudding

1. Whisk the Liquids: In a medium bowl, beat the eggs and milk together vigorously until the mixture is light, frothy, and uniform in color.
2. Add Flour: Whisk the flour into the liquid mixture. Beat until smooth and combined. A few tiny lumps are okay, but you want a pourable batter. Tip: Transfer the batter to a measuring jug with a spout for easy pouring later.
3. Preheat the Pan: Preheat your oven to 375°F (190°C). Divide the butter evenly into the 12 cups of a standard muffin tin (about 1/2 teaspoon per cup).
4. Sizzle the Fat: Place the muffin tin into the hot oven for 2 to 3 minutes. The butter should be fully melted and sizzling hot. If using oil or drippings, it should be shimmering.
5. Pour Fast: Carefully remove the hot tin from the oven. Quickly pour the batter evenly into the sizzling cups (they should be about 1/3 to 1/2 full). Work fast to keep the pan hot.
6. The Two-Stage Bake: Return the tin to the oven immediately. Bake at 375°F for 5 minutes to start the rise. Then, reduce the heat to 350°F (175°C) and continue baking for another 25 minutes.
7. Don’t Peek: Do not open the oven door during baking! The rush of cool air will cause the puddings to deflate instantly. Bake until they are puffed high, crisp, and deep golden brown.
8. Serve: Remove from the oven and serve immediately while hot and crisp.

Recipe Tips

• Batter Rest: If you have time, let the batter rest at room temperature for 30 minutes before baking. This relaxes the gluten and often results in a taller, more uniform rise.
• The “Sizzle”: The most critical step is the batter hitting hot fat. If the butter isn’t sizzling, the puddings will be heavy and greasy rather than crisp and airy.
• Silicon Pans: Avoid using silicon muffin pans for Yorkshire puddings. They don’t conduct heat as aggressively as metal, which is needed for the initial “spring,” and they can be unstable when filled with hot oil.
• Serving Timing: Yorkshire puddings lose their crispness quickly as they cool. Time them to come out of the oven exactly when you are sitting down to eat.

What To Serve With Yorkshire Pudding

• Roast Beef: The undisputed partner, served with plenty of horseradish.
• Onion Gravy: Fill the hollow centers with rich gravy.
• Sausages: Serve them with sausages for “Toad in the Hole” vibes.
• Jam: Leftover puddings can be eaten with jam and sugar as a dessert (similar to a popover).

How To Store Yorkshire Pudding

• Refrigerate: Store leftovers in an airtight bag for up to 2 days. They will become soft.
• Reheat: To restore the crunch, place them directly on the oven rack at 350°F for 5-8 minutes. Do not microwave.
• Freeze: These freeze brilliantly. Freeze them on a baking sheet, then bag them up for up to 3 months. Reheat from frozen in the oven for 8-10 minutes.

Quick and Easy Yorkshire Pudding Nutrition Facts

• Calories: 83 kcal
• Fat: 4g
• Carbohydrates: 9g
• Protein: 3g
• Cholesterol: 50mg

Nutrition information is estimated per pudding.

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