A puffy, bread-like side dish, Yorkshire pudding is made by baking an egg-and-milk batter in hot oil or the fat drippings from a beef roast. Yorkshire pudding is a traditional English dish named after a northern county in England. Yorkshire pudding is a traditional savory accompaniment to roast beef, which is served with or before the main course.
Using only a few ingredients, this savory English pudding can be a nice addition to a dinner or lunch. Light and fluffy, but still richly flavored, it’s no wonder this recipe has been around for centuries. Serve with warm gravy or with a hearty entrée.
- 4 eggs (1 cup, 240 mL)
- Plain Flour (1 cup, 128g flour)
- Milk (1 cup, 240mL)
- 1/8 teaspoon salt
- 1 tablespoon (15mL) vegetable oil or lard, halved
- 2, 12 oz ramekins
- Preheat oven to 450°F/230°C.
- Measure 4 eggs in a measuring cup, should be 1 cup (240 mL), but if not, adjust flour and milk to measure the same as the eggs. They should all be measured in equal parts.
- Pour eggs and milk in a bowl and whisk (by hand or with an electric mixer) until well combined and smooth.
- Add flour and salt whisk again until no lumps remain and it is creamy and smooth.
- Add oil to the bottom of ramekins and place on a baking sheet. Place in the oven until the oil or lard starts to heat up and smoke.
- Remove from oven and immediately pour into ramekins and bake for 20 minutes or until golden brown and dry.