Yorkshire puddings


  • 4 eggs
  • ¾ cup milk
  • 6 teaspoons lard or vegetable oil
  • ½ teaspoon salt
  • ½ teaspoon pepper


In a small bowl with a pour spout, mix together the flour and eggs, then stir in the milk. Whisk mixture until just combined, a little lumpy is okay!

  • Refrigerate the batter for a minimum of 30 minutes, or up to overnight.
  • When ready to bake: Preheat oven to 425 degrees F and add ½ teaspoon of oil or lard to each hole of a 12-count muffin tin.
  • Place muffin tin in the preheated oven for 10-12 minutes.
  • Remove the batter from the fridge and stir in the salt and pepper.
  • Working quickly, remove the hot muffin tin from the oven and immediately pour the batter evenly into the tin. Return pan to the oven as fast as possible.
  • Cook puddings for 16-18 minutes or until puffy and golden brown.

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