Serves: 6-9

​Prep time: 15 Minutes

Bake time: 25-30 Minutes

Ingredients

• 4 Large Eggs

• 3/4 Cup Flour

• 3/4 Cup Milk

• 1 Teaspoon Salt

• 1 Teaspoon vegetable oil

Directions:

1. Preheat the oven to 450F.

   
   

2. Pour 1 teaspoon of vegetable oil into the cavities of the muffin pan. Optional: leave empty spaces between for baking growth.

   
   

3. Place the muffin pan in the oven to heat for 15 minutes until the oil is very hot.

   
   

4. In a bowl, whisk the eggs for 15-20 seconds.

   
   

5. Add in the flour and salt, then whisk until smooth.

   
   

6. Gradually add the milk in 3 portions, whisking well each time.

   
   

7. Pour the batter into a measuring cup for easy pouring.

   
   

8. Carefully remove the muffin pan from the oven. Quickly pour the batter into the muffin cavity until about 3/4 full.

   Note: Filling 3/4 full will make 6 large Yorkshire pudding. But, this recipe can make 9 regular sized Yorkshire pudding at 2/3 full. The baking time will be 5 minutes less for regular size.

   
   

9. Return the pan to the oven and bake at 450F for 25-30 minutes until the puddings are crispy, puffed and golden brown. Do no open the oven during baking time.

   
   

10. Serve warm with gravy, jam, roast beef, or any topping you love. Enjoy!