Yorkshire Pudding | Spencer Watts

Difficulty:
1/5

Ease of preparation rating: Medium
Yield: 4 servings

Ingredients:

  • ½ cup (120 ml) flour
  • 1 teaspoon (5 ml) salt
  • 1 teaspoon (5 ml) dried thyme
  • 6 eggs
  • ½ cup (120 ml) milk
  • ¼ cup (60 ml) canola oil

 


 

Method:

Preheat oven to 425 F (220 C).

Combine flour, salt, and thyme in a bowl and whisk to combine. In a separate bowl, beat eggs and milk until light and foamy. Stir the dry ingredients in with the wet until just combined. Do not over-stir.

Add canola oil to a 9-inch (23 cm) cast iron pan and place in the oven for 5 minutes to heat up. Carefully remove pan from oven and pour batter into hot pan. Place pan back in the oven and cook for 12-15 minutes or until golden, puffy, and no longer wet.