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Saturday, June 29, 2013

Recipe: Best Yorkshire Pudding

Yorkshire pudding is such a delight to have in the kitchen. First, it is one of the simplest food you can make, yet it taste no less awesome. Second, if you drizzled the puddings with some brown sauce, it makes a good sidekick beside good ol steak. Can't finish the pudding? Store them into the freezer for up to a month, they make pretty desserts with some ice cream and honey too.

For mine, I paired the lovely puddings with homemade marinara sauce (recipe will be up soon) and a serving of scrambled eggs for a quick and easy weekday brunch. There's a third reason to why the pudding is such a delight, but well.. you just got to make them to find out.


Difficulty: Easy
Yields 10 Yorkshire Pudding


140g plain flour
4 eggs
200ml milk
vegetable oil

salt & pepper


1. Spoon a tablespoon of vegetable oil into each muffin hole.

2. Place muffin tray into oven and heat it to maximum temperature (approximately 250C for mine).

3. In a big mixing bowl, sift the plain flour.

4. Whisk in the eggs, one by one, combine well. It's normal if there are traces of lumps in the mixture at this point of time.

5. Mix in the milk, gradually. Combine until smooth and runny.

6. Season with salt and pepper.

7. After retrieving back the muffin tray from the oven (CAUTION - IT IS VERY HOT), decrease the temperature to 220C. Carefully spoon the mixture into the muffin holes until about 3/4 full.

8. Pop the tray into the preheated oven once again for another 20-25, or the puddings has started to brown a little.

9. Transfer to cooling rack, and drain out any remaining oil with a kitchen towel.


1. It is a real joy watching the puddings rise - something like the French souffle, but it doesn't collapse as fast.

View original recipe here.