Ultimate Roast Dinner Side Dish: Easy Yorkshire Puddings.
Golden, crisp, and puffed to perfection. Yorkshire Puddings are a must whenever we have roast beef or prime rib. These are light and fluffy and deliciously addictive. I always feel a little burst of excitement when I look through the oven glass window and see these little guys rising to the sky. Perfect for filling or dipping in gravy.
Servings 12
Ingredients
- 1 cup all-purpose flour
- 1 cups milk I use 2%
- 3 large eggs
- 1/2 tsp salt
- neutral oil with high smoke point vegetable or canola will work just fine
Instructions
- In a bowl or jar whisk together eggs, milk, and salt. Add flour and whisk until smooth. Set aside. Let the batter rest at room temp for 30 minutes.
- Add approximately 1 tsp of oil to each muffin tin - it should be enough so that the bottom is covered. This is critical so that the Yorkshire's will not stick.
- Preheat oven 400°F (204°C)
- While oven is preheating, heat the trays in the oven until oil is just below smoke point. It should have a shimmer and ripple. This is the key to having a big rise.
- Carefully pour the batter into the hot oil tins (approximately halfway up each cup)
- Bake undisturbed for 20–25 minutes until tall, golden, and hollow. You may look through the oven glass door, but no opening the door to take a peek!
- Remove from oven, gently remove Yorkshires to a cooling rack or a paper towel coated plate to catch any excess oil.
- Enjoy!