Random Cooking Chemistry: Yorkshire Pudding

Turkeyday is practically my favorite holiday in the world.  Therefore I wanted to share an old British favorite, Yorkshire pudding.   Well, it’s not really pudding.  It’s an extremely delicious roll that most Brits eat with gravy, fruit, jam, or sausages. Today I stuffed mine with eggs.  Oh, the possibilities!

Note: Each recipe yields 12 servings.


  • 3 eggs
  • 1 cup of all-purpose flour (will try with gluten-free flour eventually)
  • A pinch of salt
  • 1 1/4 cups of milk
  • Vegetable oil


1. Whisk the eggs, flour, salt, and milk well in a bowl to make the batter.  Sit the batter aside for 30 minutes.

2. After the 30 minutes, turn the oven up to 475 degrees.  While the oven is preheating, put the muffin pan onto a cookie sheet and place on the top shelf of the oven.  When the oven is done preheating, remove the muffin pan.

3. Add a tbsp. of vegetable oil in each muffin hole.  Then pop the pan back in the oven for 5 minutes, until the oil is smoking hot.

4. BE CAREFUL!!!! Open the oven door and slide the shelf with the pan and sheet halfway out. Quickly fill each muffin hole with batter, then slide the shelf back into the oven.

5. Leave the oven door shut for at least 15 minutes and DON’T OPEN!  Not even once to check, otherwise they will sink.

Note: If you want them to be crispy all the way through, turn the oven down to 300 degrees.  Then cook them for another 10 minutes.

6. Remove once they’re crisp, golden and puffed.  Serve ASAP with gravy, apple butter or whatever you like.

I hope this English staple makes it onto your Turkeyday menu.



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