Nanny's Yorkshire Pudding
- Anthology of Crumbs
- Sep 28
- 1 min read
1
Searing the Beef
Resting the batter at least 30 minutes ensures maximum rise.
Best served hot from the oven alongside roast beef or chicken.
Reheat leftovers in a hot oven for 5 minutes.
Use beef drippings for deeper flavor and tradition.
Notes
1
In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
2
Preheat oven to 425°F.
3
Put 1 tsp of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
4
As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
5
Bake until the Yorkshire puddings are well risen, golden brown, and crisp, 15 to 20 minutes. Don’t open the oven door until the end or they might collapse.
Instructions
4 large eggs
1½ cups whole milk (375 ml)
1½ tsp coarse salt
1¼ cups all purpose flour (155 g)
4 Tbsp vegetable oil (or beef drippings)
Nanny's Yorkshire Pudding
Anthology of Crumbs
The fluffy, golden puddings are an absolute classic, beloved for their dramatic rise and crisp edges with tender centers. Straight from the oven, they bring comfort and memory to any roast dinner. Simple yet unforgettable, just as Nanny made them.
Servings :
12 puddings
Calories:
Prep Time
10 min
Cooking Time
20 min
Rest Time
30 min
Total Time
1 hr
Comments