Easy Individual Yorkshire Puddings
These crisp, golden Yorkshire puddings rise tall in a muffin tin and are effortless to make. Perfect alongside roast beef or any gravy-rich meal.
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Servings:
Ingredients
Main Ingredients
- 3 tbsp neutral oil or beef drippings for the muffin tin
- 4 large eggs
- 1 cup whole milk room temperature if possible
- 1 cup all-purpose flour level scoop
- 0.5 tsp fine salt
Instructions
Preparation Steps
- Heat oven to 450°F. Place a 12-cup muffin tin on the center rack to preheat.
- Divide the oil or drippings among the muffin cups. Return the pan to the oven until the fat is sizzling hot, about 5 minutes.
- Whisk the eggs in a bowl until lightly foamy. Whisk in the milk.
- Sift in the flour and salt. Whisk just until smooth; a few tiny lumps are fine. Let the batter rest 5–10 minutes.
- Carefully pull the hot pan from the oven. Quickly pour the batter into the cups, filling each about halfway.
- Bake 20–22 minutes without opening the door, until puffed and deeply golden.
- Serve immediately while crisp. They will settle slightly as they cool.
Notes
For classic flavor, use beef drippings in the tin. Add a pinch of rosemary or black pepper to the batter for a savory twist. Leftovers reheat well at 375°F for 5–7 minutes, or freeze up to 1 month; reheat from frozen until hot and crisp.
This recipe is an original creation inspired by classic Easy Individual Yorkshire Puddings flavors. All ingredient ratios and instructions are independently developed.