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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
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  • https://twitter.com/12tomatoes
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nameSimple Yorkshire Pudding
descriptionAnd it's a classic for a reason...
urlhttps://12tomatoes.com/recipe-simple-yorkshire-pudding
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Ingredients
  • 3 large eggs
  • 1 1/2 cups whole milk
  • 1 1/2 cups flour
  • 3/4 teaspoon table salt
  • 3 tablespoons beef fat or unsalted butter
Preparation
  1. Preheat oven to 450º F.
  2. Whisk the eggs and milk into a large bowl until well combined.
  3. In a separate bowl, combine salt and flour, then add gradually into the egg mixture. Whisk quickly until the flour is incorporated and the mixture is smooth. Cover it with plastic wrap and let stand for at least one hour, but no more than three.
  4. Collect the fat from the roast. If you're collecting the fat from a fresh roast, the best time to do it is after the roast has been in the oven for an hour, and while the roast rests. Whisk 1 tablespoon beef fat into the batter until it's bubbly and smooth. Transfer the batter to a large measuring cup or pitcher.
  5. Measure 1/2 teaspoon beef fat into each cup of a standard muffin pan. Place the pan into the oven to heat for 3 minutes. Quickly remove the pan from the oven, close the door, then divide the batter evenly between the 12 muffin cups so each are about 2/3 full.
  6. Return pan to the oven then bake for 20 minutes. Reduce the oven temperature to 350º F and bake for another 10 minutes.
  7. Remove pan from the oven and pierce each pastry with a paring knife or toothpick to release the steam and prevent collapse. Serve immediately.
  8. Enjoy!
And it's a classic for a reason...
Course: Side
Diet(s): Gluten-Free, Low-Calorie, Vegan, Gluten-Free, Low-Calorie, Vegan
Allergen(s): Milk, Eggs, Gluten, Milk, Eggs, Gluten

Recipe adapted from BBC Good Food.

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Simple Yorkshire Pudding

Simple Yorkshire Pudding

4.1 from 32 votes
Cuisine: British
Servings: Serves 2
Author: 12 Tomatoes
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 3 large eggs
  • 1 1/2 cups whole milk
  • 1 1/2 cups flour
  • 3/4 teaspoon table salt
  • 3 tablespoons beef fat or unsalted butter

Preparation

  1. Preheat oven to 450º F.
  2. Whisk the eggs and milk into a large bowl until well combined.
  3. In a separate bowl, combine salt and flour, then add gradually into the egg mixture. Whisk quickly until the flour is incorporated and the mixture is smooth. Cover it with plastic wrap and let stand for at least one hour, but no more than three.
  4. Collect the fat from the roast. If you're collecting the fat from a fresh roast, the best time to do it is after the roast has been in the oven for an hour, and while the roast rests. Whisk 1 tablespoon beef fat into the batter until it's bubbly and smooth. Transfer the batter to a large measuring cup or pitcher.
  5. Measure 1/2 teaspoon beef fat into each cup of a standard muffin pan. Place the pan into the oven to heat for 3 minutes. Quickly remove the pan from the oven, close the door, then divide the batter evenly between the 12 muffin cups so each are about 2/3 full.
  6. Return pan to the oven then bake for 20 minutes. Reduce the oven temperature to 350º F and bake for another 10 minutes.
  7. Remove pan from the oven and pierce each pastry with a paring knife or toothpick to release the steam and prevent collapse. Serve immediately.
  8. Enjoy!