Yorkshire pudding is a very traditional English side-dish, a rich, savory dinner roll/popover perfect to absorb gravy and a must for a Sunday roast dinner. This small batch Yorkshire pudding is perfect for 2.
The boyfriend and I both LOVE Yorkshire pudding, especially when it is right out of the oven - crispy shell, chewy center! If you are looking for a small-batch Yorkshire pudding, this one is for you.
Made with pantry-staple ingredients - all purpose flour, eggs, milk, and fats (beef drippings, lard, shortening, or vegetable oil), this is one of the simplest yet satisfying recipes to make and eat.
I came across this article, The Science of the Best Yorkshire Puddings by Kenzi Lopez - highly recommend reading it if you want to nerd out on Yorkshire puddings + his recommended best practices.
SMALL BATCH YORKSHIRE PUDDING
makes 4 - regular muffin tin size Yorkshire pudding
4 tablespoon, all purpose flour (sifted)
pinch of salt
1 large egg
4 tablespoon whole milk
4 tablespoon water
2 teaspoon vegetable oil
In a small bowl, sifted all purpose flour and add salt, keep aside.
In a measuring cup or a jug/jar with a spout, whisk egg, milk, water together until everything is well incorporated. Add the flour mixture slowly to make a smooth batter without any lumps. You can do this step in a blender as well. Rest the batter in the fridge for 15-20 minutes, or overnight if you have time.
About 30 minutes before you bake the Yorkshire pudding, grease the muffin tin with ½ teaspoon vegetable oil and preheat the oven to 425F. Place the muffin tin in the oven while it is preheating until the oil starts to smoke. This step is really important!
Pour the Yorkshire pudding batter into each muffin tin, filling ¾th of the way.
Bake for 15-18 minutes until the top is rises and the top is golden brown.
Serve it immediately with gravy of your choice.
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