Individual yorkshire puddings
Learn how to make perfect individual Yorkshire puddings with this simple recipe using all-purpose flour, a dash of salt, an egg, milk, and a touch of olive oil. Ideal for any meal, these puddings are light, fluffy, and absolutely delicious!
- 04 May 2024
- Cook time 25 min
- Prep time 5 min
- 6 Servings
- 5 Ingredients
Yorkshire puddings are a classic British side dish that pairs beautifully with roast meats and gravy. These airy, light puddings are crisp on the outside and soft on the inside, making them a perfect accompaniment to any hearty meal. The following recipe offers a simple and straightforward method to create individual Yorkshire puddings using basic ingredients you likely already have in your kitchen.
Ingredients:
Instructions:
Preheat your oven to 425°F (220°C). Place a muffin tin in the oven as it heats to get it hot.
In a medium bowl, sift the 3/4 cup of all-purpose white wheat flour. Add the dash of salt and mix well.
Make a well in the center of the dry ingredients. Crack the egg into the well. Gradually add the 1 cup of milk, whisking continuously to form a smooth batter. Continue to whisk until bubbles form on the surface.
Allow the batter to rest for at least 15 minutes at room temperature. This helps the flour absorb the liquid, making for a better rise in the oven.
Carefully remove the hot muffin tin from the oven. Add a little bit of the 1 tablespoon of olive oil into each cup. You should have enough to distribute a small amount evenly across 12 muffin cups.
Working quickly to retain the heat, pour the batter evenly into the oiled muffin cups. Each cup should be filled about one-third of the way up.
Place the muffin tin back into the preheated oven. Bake for about 20-25 minutes, or until the Yorkshire puddings are puffed up and golden brown. Avoid opening the oven door during baking, as this can cause them to deflate.
Once done, remove the Yorkshire puddings from the oven. Carefully lift them out of the muffin tin. Serve immediately while they're still hot and crispy.
Tips:
- Preheat the oven: Make sure to preheat your oven to 220°C (430°F) before you start preparing the batter. A hot oven is crucial for the Yorkshire puddings to rise properly.
- Heat the oil: Place a small amount of olive oil into each section of a muffin tin and heat it in the oven for about 5 minutes before adding the batter. This helps the puddings rise more effectively.
- Mix batter thoroughly: Whisk the flour, salt, egg, and milk together until the mixture is smooth and free of lumps. A smooth batter leads to a more uniform pudding texture.
- Allow batter to rest: Let the batter rest for about 15-30 minutes before pouring it into the muffin tin. Resting the batter helps it to rise better during baking.
- Avoid opening the oven: Once you’ve placed the muffin tin back in the oven with the batter, avoid opening the oven door until the puddings are fully cooked. Opening the door can cause them to deflate.
With the right ingredients and a few simple tips, you can easily make perfect Yorkshire puddings that will impress your family and friends. These light and airy sides will elevate any meal, making them a must-try for any home cook. Enjoy your delightful Yorkshire puddings fresh out of the oven, with a generous serving of your favorite roast and gravy.
| Nutrition Facts | |
|---|---|
| Serving Size | 63 grams |
| Energy | |
| Calories 90kcal | 3% |
| Protein | |
| Protein 4.26g | 3% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 0.47g | 1% |
| Sugar 2.04g | 2% |
| Fat | |
| Fat 3.73g | 4% |
| Saturated 0.83g | 3% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 36mg | 7% |
| Vitamin B1 0.08mg | 6% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.29mg | 2% |
| Vitamin B6 0.04mg | 3% |
| Vitamin B9 10ug | 3% |
| Vitamin B12 0.33ug | 14% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.10mg | 1% |
| Vitamin K 0.11ug | 0% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 0.32mg | 3% |
| Magnesium, Mg 11mg | 3% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 100mg | 3% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.46mg | 4% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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