Easy Yorkshire Pudding Recipe. Puffy, airy, hollow and a pleasure to have on your table. Perfect for breakfast, lunch or dinner. This is how to make Yorkshire pudding with few simple ingredients.
If you do not know what is Yorkshire pudding let me tell you it is an amazing sort of bread rolls, very easy to make and even easier to eat. This is how to make Yorkshire pudding with a non traditional Yorkshire pudding filling.
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❤️ Why You'll Love It
- It is a success from the first try, no kidding.
- A no knead fluffy bread that you will enjoy in a million way.
- A beginners level recipe, no experience needed.
I intended to serve those for breakfast but kids came home from school and gobbled them in less than 15 minutes, before I even take more pictures.
One of my kids enjoyed these as a sweet after school snack with some honey and butter. The other two loved it as is, filled with Labneh and roast beef slices.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- All purpose flour
- Milk, skim or low-fat milk
- Eggs
- Oil
- Salt
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Simply whisk eggs with salt in a deep bowl then add milk and flour. You'll end up with a runny batter, refrigerate for two hours preferably overnight.
- Pour about a teaspoon of oil in each of the muffin cups, pop it in the oven until it is almost smoking hot.
- Then add ¼ cup of the batter in each cup and cook undisturbed for 20 minutes.
- While they are baking prepare your filling. I mixed up the cheese, za'atar ,olive oil and prepared my roast beef slices.
👍 Tips
- The Idea here is to Pour the cold batter in a super hot muffin, you will hear it sizzle.
- Do not open the oven door before 20 minutes, this is important.
- The more the batter rests in the refrigerator the taller the Yorkshire pudding will be so overnight is the best.
- You can use whole milk but keep in mind that low fat milk makes the Yorkshire pudding puffier and more crisp.
🧺 Storage
Store yorkshire pudding in the refrigerator for up to 2 days. Freeze for longer.
🍽️ Serve With
The puddings are traditionally served with gravy, roast beef and vegetables. But really they are very good any time of the day, I loved them paired with these Za'atar Labneh for a delicious snack. Or you can serve them with eggs for breakfast.
📣 Related Recipes
- Lebanese Pita Bread Recipe is a pillowy fluffy bread of the Middle East that store bought cannot even come close to.
- Incredibly delicious and satisfying Sweet Bread Rolls for your morning coffee or afternoon snack. This is a recipe from my grandma's kitchen, no wonder it is a family favorite.
- Taboon bread is one of the most famous Palestinain traditional bread recipes usually baked in a special oven. With a special trick let me show you how to make this delicious bread in your ordinary home oven.
- This Hot Dog Bun Recipe makes soft and fluffy buns perfect for holding your favorite hot dog or burgers. With simple ingredients enjoy freshly baked buns right from your own kitchen.
- Whole Wheat Pita Bread is a nutty soft pita bread made from whole wheat flour mixture. Great for making falafel pockets, dipping in Hummus or using using to mop up stews and soups.
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Easy Yorkshire pudding
Ingredients
For the Yorkshire pudding:
- 4 Large eggs
- ¼ teaspoon salt
- 1 ½ cups milk skim or low-fat milk
- 1 ¼ cups all purpose flour
- 4 Tablespoon vegetable oil
For the Labneh filling:
- 1 cups labneh
- 2 Tablespoons olive oil
- 1 Tablespoons za'atar
- ½ teaspoon salt or to taste.
- Sliced of roast beef.
Instructions
- In a bowl, beat eggs and salt until mixed well.
- Beat in milk and flour until well combined.
- Refrigerate for 2 hours and up to 3 days.
- Preheat oven to 425F. Position the oven rack in the upper third of your oven.
- Put 1 teaspoon of oil into each cup of a 12 cupcake tray.
- Pop the tray in the oven until oil is hot, almost smoking. Mine took around 20 minutes to get really hot.*
- Take the tray out and pour the batter filling each cup ¾ full.
- Bake in the oven for 20 minutes until it puffs up and be golden brown and hollow in the middle.**
Prepare the filling:
- While the pudding is in the oven, combine the Labneh filling mixing them well and ready to be scooped into the pudding.
- Take the tray out let it cool for a couple of minutes so you can handle.
- Fill them and garnish right before serving.
Notes
- I had to turn the tray once in the middle as my oven heats more near the back.
- Cooking time depends on your oven and on how brown you like your pudding.
- Nutrition values are calculated for plain puddings without the Labneh or the roast beef.
- Please check the nutrition disclaimer policy.
Nutrition
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First published Mar 23, 2018 . Last updated Sep 12, 2023 with important tips, clear step by step instructions and readability.
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Maryam Ibrahim
Salaam Aleikum Amira
Greetings from Scotland.
My Egyptian husband and his cousin, who also lives in the UK love these. I first gave them with roast beef dinner but they love them with
anything. Easy to make as long as pan/oven are hot hot hot.
Glad you all enjoy them too.