Individual Yorkshire Puddings

Oxmoor House
12 individual servings


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2 cups all-purpose flour
1 teaspoon salt
2 cups milk
4 eggs, beaten
1/4 cup clear pan drippings


Combine flour and salt in a large mixing bowl. Combine milk and eggs, beating well; add to flour mixture, beating constantly with a wire whisk until batter is smooth.

Place twelve 6-ounce custard cups on a jellyroll pan. Spoon 1 teaspoon reserved drippings into each cup. Place jellyroll pan in a 425° oven for 5 minutes.

Pour about 1/3 cup batter into each cup. Bake at 425° for 15 minutes. Reduce heat to 350°; continue baking 15 minutes or until puffed and golden brown. Unmold to serve.

Created date

February 2010