Mini Yorkshire Puddings

This Yorkshire Pudding recipe is based on measurements for each ingredient which is different from my usual recipe which is based on volume of dry matching volume of wet ingredients.  The puddings turned out well, though slightly denser than my usual recipe.  Also, the recipe yielded less than it said it would.

When we were kids my mom would only serve these occasionally as my sister and I would eat them to the exclusion of everything else, except roast potatoes!

Yorkshire Pudding

Yorkshire Pudding

Mini Yorkshire Puddings

Yorkshire puddings are a staple for a proper British Sunday roast, best enjoyed with gravy.

To make about two dozen baby Yorkies, you’ll need:

  • 2 eggs
  • 1 cup all-purpose flour (be sure to measure correctly!)
  • 1 cup milk
  • 1/2 tsp salt
  • 1/8 cup vegetable oil

For baking tins, you can use traditional muffin/cupcake sized tins, or mini muffin pans, which produces a higher surface area – to – pudding ratio, which I prefer for its crispiness. You can also make a traditional Yorkshire Pudding in one large cake tin. Cooking times will vary

Crack the eggs into a bowl and whisk until light and frothy.

Whisk in milk and salt.

Measure flour carefully, and sift into egg mixture, a little at a time, whisking all along the way.

The goal is not just to mix the ingredients well, but also to incorporate a lot of air. This helps make them so light and fluffy and tall.

Let your ingredients come to room temperature while you preheat your oven to 425F (220C) and prepare the rest of your dinner!

Get your tins ready by swirling a small amount of oil into each one.  Place the oiled tins in the oven for 5 to 10 minutes, until smoking.

Remove from the ovens to a burner on low heat.  Spoon batter into the tins until they are each about 3/4 full.

Bake for 15-20 minutes, until batter has risen high above the tins and they are as brown as you like them!