Traditional Yorkshire Pudding Recipe Is So Easy to Make (4 Ingredients) British Recipes Bread/Muffins Side Dishes Budget Recipes Low Sodium Recipes Low Sugar Recipes Budget Recipes

Yorkshire pudding is a common bread served in England. The baked pudding is made with eggs, milk or water, flour and butter. The traditional British side dish can be served in a number of ways and is very easy to make at home.

Here is your short shopping list so you can enjoy these traditional Yorkshire puddings tonight for dinner: eggs, milk, all-purpose flour and butter. The dough bakes up in a muffin tin to golden brown. So delicious!

This traditional baked Yorkshire pudding recipe is at home beside beef wellington, roast beef, beef stew or pot roast (fill the hole up with the roast gravy!). In Britain, it is sometimes served as an appetizer. If you want to expand and try new recipes this year, I think this British recipe should top the list.

Cuisine: English
Prep Time: 5 minutes
Cook Time: 20 to 35 minutes
Total Time: 25 to 40 minutes
Servings: 12

Ingredients

• 3 eggs, at room temperature
• 1 cup milk
• 1 cup all-purpose flour
• 2 tablespoons butter

Here's how to make it:

1. Beat together the eggs and milk. Stir in the flour. (Be sure your eggs are at room temperature before making the recipe. You can hurry the process up by placing them in a bowl of warm water.)
2. Put about 1/2 a teaspoon of the butter into the bottom of 12 muffin tins. Put the tins into a preheated 375-degree F oven for about 3 minutes to melt the butter.
3. Remove the tins from the oven and divide the batter into the tins. Put back into the oven and bake for 20 to 35 minutes, or until puffed up and golden brown. Store any leftovers in an airtight container.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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