Yorkshire pudding is a popular British side dish where the puddings are baked from a batter of eggs, milk and flour. This Yorkshire pudding recipe is so easy and fail-proof, producing light, airy, eggy and absolutely delicious puddings.
I have always been curious about Yorkshire pudding, especially after I attempted Dutch Baby Pancake. Many people told me that Yorkshire pudding is similar and perfect as a side dish.
I decided to try this recipe from New York Times, and I am so glad I did. The Yorkshire pudding turned out to be absolutely delightful and fluffy, and I ate them plain even though they are mostly served with beef and gravy in England.
If you are tired of regular dinner rolls, try this Yorkshire pudding recipe and change things up a bit.
They can replace your dinner rolls and you will be happy to eat them all. The middle part of the pudding can be filled with food so you can be versatile when serving. Enjoy!
Serve Yorkshire Pudding with:
For a wholesome dinner, make the following dishes.
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Yorkshire Pudding - fluffy, eggy and delicious pudding baked with a simple batter of eggs, milk and all-purpose flour. Yorkshire pudding is a perfect side dish for any occasions.
- 3 large eggs
- 3/4 cup whole milk (165g)
- 3/4 cup all-purpose flour (115g)
- 3/4 teaspoon kosher salt (5g)
- About 1/4 cup melted unsalted butter
Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not over mix. Allow the batter to rest 30 minutes at room temperature.
Add a teaspoon of melted butter to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.
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