Yorkshire Pudding


  • 3 identical glass cups (or clear plastic)
  • 5 eggs (crack into 1st cup)
  • milk (fill 2nd cup to same volume as 1st cup)
  • flour (fill 3rd cup to same volume as 1st cup)
  • pinch of salt
  • vegetable oil


  1. Blend the eggs, milk, and flour together and add a pinch of salt.
  2. Let mixture sit 10-15 minutes while you prepare the muffin tin.
  3. Place a ½ tsp of vegetable oil into each muffin tin hole.
  4. Warm tins with oil in the oven at 425 F for 5 minutes.
  5. Add 2 tablespoons of water to the batter, give another quick mix.
  6. Evenly distribute the batter between the 12 muffin tin holes. Oil in the tins should be warm enough that the batter slightly sizzles.
  7. Cook for about 20 minutes at 425 F until golden brown.

These are traditionally eaten with gravy as part of a larger meal. They are also excellent with jam, syrup, or just by themselves.

Cooked Yorkshire pudding on plates

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