Yorkshire Pudding
Hate the mess of making Yorkshire Puddings with hot beef fat in the muffin cups? Here's the trick to solve your troubles! Cooking Spray! These Yorkshire puddings bake up wonderfully, with no chance of an oil spill-over in the oven. I credit my mom with trying this trick and discovering how wonderfully it works!
Total time
50 min
Servings
1
Calories
94.3
Category
Breads & Bakes
Discover the secret to perfectly puffy, golden Yorkshire Puddings with this easy, foolproof recipe. Made without traditional beef drippings, these light and airy breads are ideal for Christmas dinners or any hearty meal.
Ingredients
Makes 1 serving
- 1 milk
- 3 butter
- 3 eggs
- 1 all-purpose flour
- 1/2 salt
Method
Pre-heat oven to 375.
Heat a clean, ungreased, empty muffin-pan in the oven while you mix together the milk, melted butter, eggs, flour, and salt.
This dough should be thin/runny.
When ingredients are mixed together, remove your muffin-pan from the oven, and spray each cup with Pam cooking spray (This step removes the messy'beef-fat method' used in traditional Yorkshire Puddings, and your Yorkshire Puddings will not spill the beef fat over into your oven as they puff up).
Once the pan is sprayed, fill each muffin-cup only 2/3 full of the Yorkshire pudding mixture, (they REALLY puff up).
Bake in your pre-heated oven for 40 minutes or until golden in colour and puffed up. (avoid peeking before the time is up).
Serve while still warm, best served with beef gravy.
These form a hollow centre as they bake.
These shrink as they cool, so enjoy them while still warm.
Cook's notes
- Ensure your muffin pan is hot before adding the batter to maximize rise.
- Do not open the oven door while baking to prevent deflation.
- Serve immediately for the best texture, as they shrink when cooled.
Easy swaps
- Instead of butter, use vegetable oil or beef drippingsFor a richer flavor, use beef drippings instead of butter.
- Instead of all-purpose flour, use whole wheat flourWhole wheat flour yields denser puddings with a nutty taste.
- Instead of milk, use buttermilkButtermilk adds tanginess and helps with browning.
Frequently asked
Why do my Yorkshire Puddings not rise?
Common causes include a cold pan, batter that is too thick, or opening the oven door too early. Ensure the muffin pan is hot, the batter is runny, and you resist peeking for the full 40 minutes.
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 2 hours in advance and refrigerate it. Stir gently before pouring into the hot pan.
What if I don't have a muffin pan?
Use a standard 12-cup muffin tin or a shallow baking dish. Adjust baking time slightly if using a larger pan.
