Quick & Easy Yorkshire Pudding Recipe for Beginners.

Alright guys, so today I’m sharing my super simple Yorkshire pudding adventure! I’ve always been a bit intimidated by them, but honestly, they’re way easier than you think.

First things first, I gathered my ingredients. Got myself some all-purpose flour, eggs (large ones!), milk, and a bit of oil. Nothing fancy, just the basics. I eyeballed most of it, to be honest, but I’ll try to give you rough measurements.

Getting the Batter Ready

• I started by whisking the eggs in a bowl. Just beat them up good, you know?
• Then, I added the flour. Maybe about a cup? Just sprinkle it in slowly while whisking, so you don’t get any lumps. Trust me, lumps are the enemy.
• Next, I poured in the milk. Again, kinda eyeballed it. Probably around a cup, give or take. Whisk it all together until you get a smooth batter. It should be the consistency of thin cream, not too thick, not too runny.
• Seasoned it with a pinch of salt and pepper. Can’t forget that!
• Now, here’s the key. Let the batter rest! I popped it in the fridge for at least 30 minutes. Some people say an hour is better, but I was impatient. Resting the batter lets the gluten relax, which makes for a lighter pudding.

Hot Oil is the Secret

• While the batter was resting, I preheated my oven to like, super hot – 425°F (220°C). You want it HOT!
• Then, I grabbed my muffin tin (a 12-cup one). I spooned a little bit of oil (I used vegetable oil, but you can use beef dripping if you’re feeling fancy) into each cup. Just enough to coat the bottom.
• Put the muffin tin into the oven to heat up. This is crucial! You want the oil smoking hot before you pour in the batter. I left it in there for about 5-10 minutes, until the oil was shimmering.

Baking Time!

• Carefully take the hot muffin tin out of the oven. Be careful, that oil is HOT!
• Quickly pour the batter into each cup, filling them about halfway. They’ll puff up a lot, so don’t overfill.
• Pop the muffin tin back into the oven and bake for about 20-25 minutes. Don’t open the oven door while they’re baking! That’s a disaster waiting to happen. They need that constant heat to rise properly.
• They’re done when they’re golden brown and puffed up like little clouds.

The Result

They came out pretty damn good, if I do say so myself! Nice and crispy on the outside, soft and fluffy on the inside. I served them with some roast beef and gravy. Seriously, they were gone in minutes. Definitely making these again!

Give it a try, guys! It’s easier than you think, and the results are so worth it. Happy cooking!