Sky High Yorkshire Pudding Recipe - Allrecipes.com
Sky High Yorkshire Pudding Recipe
  • READY IN 50 mins

Sky High Yorkshire Pudding

Recipe by  

"Here is recipe I came up with while cooking roast beef dinner. These Yorkies stay tall and have a perfect hollow centre for lots of yummy gravy."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.
  3. Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.
  4. Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.
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Reviews More Reviews

Most Helpful Positive Review
Apr 24, 2006

Work perfectly. These are a family tradition in our household. Our trick, is make the batter at least 1 hour before you are going to cook them, and let them get to room temp before pouring them into the prepared hot pan. Oh ya, also, use Homo Milk, works much better.

 
Most Helpful Critical Review
Sep 02, 2007

I come from Yorkshire and you cannot make the perfect Yorkshire Pud without salt. Everything else is correct (altho goose fat is the best oil to use). Alos top Chefs recommend equal quantities of eggs, flour and milk (semi skimmed is supposed to be the best). The reason for the equal quantities is the fact that eggs can vary by as much as 20 gms per egg. Hope these tips help.

 
Dec 12, 2005

I have tried several yorkie recipes here and this is by far the best yet. These turned out 4" high! Tasted great, light and fluffy. My only suggestion is to always best to use your eggs and milk at room temperature. Good recipe.

 
Feb 12, 2008

As my first time makeing Yorkshire Pudding I didnt know what to expect.This was so easy and so good.I did add a little salt though. As someone else suggested I put a cookie sheet under the muffin tin and I'm glad I did.The batter tends to push the oil out. I will make this again and again

 
Dec 25, 2006

coming from the uk and living in the states I have had problems getting recipes to work. ***** 5 STARS to this recipe. Totally sky high yorkies.

 
Mar 28, 2007

I AM A SUPER FAN OF THIS PUDDING. I HAVE BEEN USING THE CLUB HOUSE PACKAGES FOR YEARS FEARING THAT IF I MAKE MY OWN FROM SCRATCH, IT WOULD RUIN MY MEAL. I LOVE YORKSHIRE PUDDING, AND IS THE MAIN PART OF MY ROAST BEEF DINNER. ANYWAYS, I TRIED THIS RECEPIE AND LIKED IT BETTER THAN WHAT I HAVE BEEN USING AND IT TURNED OUT GREAT. THE ONLY THING, I TOOK THEM OUT ABOUT 5 MINUTES BEFORE BECAUSE THE OUTSIDE WAS GETTING PRETTY BROWN AND I DID NOT WANT A HARD CRUST. EXCELLENT RECIPE, WILL MAKE AGAIN AND SCRATCH MY OTHER METHOD - THANKS MIRANDA KLEIN

 
Dec 14, 2006

Excellent and very easy to make. I followed some advice from other reviewers and let my eggs and milk go to room temperature. These were perfect and melt-in-your mouth. I will definitely make these again.

 
Jan 29, 2006

I have been looking for 4 years for a good yorkshire recipe - mine always are doughy. Not with this recipe, however! Great job, it's going to be a staple in my house! PS - Didn't have any veg oil, so used butter instead. Turned out great

 

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Nutrition

  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 40 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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