Sky High Yorkshire Pudding

Sky High Yorkshire Pudding

348
Ronismom 0

"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

50 m servings 160 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

348
  1. 420 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 o...

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 o...

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 ...

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...

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 muff...

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.

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...

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...

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...

Coming from England, I have been brought up on Yorkshire pudding and no roast beef dinner could ever be complete with out them. I have used the same recipe for many years, but read all the revi...