We have many British friends and family who have given us their recipes to try and make, but none of them compare to this recipe from Maggie Timms from Bob’s Bed and Breakfast in Maple Ridge, British Columbia. They come out perfectly airy and moist every time. The secret is very hot oil and room temperature ingredients. She also advises that you get them poured and into the oven as fast as you can, before the pan cools too much.
How to Make Yorkshire Puddings
Place back in the oven immediately. Bake for about 25 minutes.
- 2 cups flour
- 2 cups milk, room temperature
- 6 eggs, room temperature
- 1 tsp salt
- 5 tbsp oil (roast drippings, vegetable, bacon fat, etc)
- The secret is very hot oil and room temperature ingredients. It also works great if you pour the batter quickly and get the hot pan back into the oven as fast as you can, before it cools too much.
- Mix together eggs and milk. In a separate bowl, mix together flour and salt. Combine together, and if you're not going to use it right away, keep at room temperature. You get better results if the batter has sat for awhile.
- Put about ½ tsp. oil in muffin cups. Heat pans in 400°F oven until very hot.
- Fill muffin cups about half full of batter and bake for about 25 mins.
From Maggie Timms of Bob's Bed and Breakfast, Maple Ridge, BC