Yorkshire Pudding

Yield: 12 servings.


  • 3 large eggs
  • 1 cup whole milk
  • 1 cup all purpose flour
  • Pinch salt
  • 1/3 cup clarified butter or grapeseed oil


  1. In a medium bowl, whisk eggs just to blend. Gradually whisk in milk. Sift flour and salt into egg mixture and whisk until well blended and smooth. Let batter stand at room temperature for at least 30 minutes before using.
  2. Re-whisk before using. Transfer to large measuring cup or pitcher with a spout so easy to pour. 
  3. Preheat oven to 450 degrees F. 
  4. Heat muffin tin with 12 muffin cups in oven for 10 minutes. 
  5. Transfer clarified butter to measuring cup with spout so can  easily pour into the muffin tin. Pour about 1 tsp. butter in each muffin cup. Return pan to oven until fat is very hot, about 6 to 8 minutes.
  6. Pour batter evenly into the muffin cups into the hot fat. (The key to these puddings puffing up is that the fat should be really hot when you add the batter.) Bake until puddings are golden brown and puffy, about 12 to 15 minutes. Serve immediately out of oven while still hot. Puddings will sink slightly in centre when removed from the oven.