Recipe by Chef Heidi Fink
No Fail Yorkshire Puddings
- Prep time 10 mins
- Cook time 30 mins
- Ready in 40 mins
- Yield 12
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This no-fail recipe relies on the high ratio of eggs & milk to flour to create high-rising Yorkshire puddings every time.
Ingredients
Directions
- Crack the eggs into a measuring up until you have 1 cup of liquid eggs. Four (4) large eggs almost always equals 1 cup liquid eggs. *Do not use a carton of liquid egg for this – the puddings won’t rise as well.
- Pour the 1 cup of eggs into a blender. Add the milk, flour, and salt.
- Blend until completely smooth.
- Allow to rest at room temprature for at least 1 hour, longer if possible.
- Preheat oven to 425 F. Spray a 12-cup muffin tin generously with pan spray (this helps ensure that the Yorkshire puddings won’t stick).
- Preheat the muffin tin in the hot oven – five minutes for a regular thin metal muffin tin and 20 minutes if using a cast iron muffin pan. Remove from oven and pour a teaspoon of oil into each muffin cup. Return to the oven for a quick blast of heat, if necessary, to heat up the oil.
- While the muffin tins are heating up, re-blend the batter briefly.
- Remove hot muffin tin from oven to a heat-proof surface. Pour an equal amount of pudding batter into each cup.
- Return to the oven and bake for 20 minutes, until muffins are high, puffed and light golden.
- Reduce heat to 375 F and bake for 10 minutes longer, until dark golden brown.
- Remove from oven, let sit for 1 minute and then tip out into a linen-lined basket and serve.
- Serve with Reverse Seared Prime Rib Roast
