Fluffy Yorkshire Pudding: Versatile English Delight

Traditional English baked goods are quick, easy and affordable. Yorkshire pudding is fluffy, airy quick buns made from pancake dough. They are delicious on their own, but also suitable for stuffing with sweet or savory fillings. A great appetizer for any occasion.
cook time: 1h
Noah Merrick
Fluffy Yorkshire Pudding: Versatile English Delight

Nutrition Facts (per serving)

249
Calories
14g
Fat
21g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Salt 1 tsp
Wheat flour 225 g
Butter 1 tbsp
Milk 300 ml
Vegetable oil 60 ml
Chicken eggs (large) 4 pc

Recipe instructions

Step 1

Step 1
How to make Yorkshire pudding, or beautiful jumping buns at home in the oven? Prepare the necessary ingredients according to the list. Take the highest grade flour. Take large, selected eggs. If the eggs are small, take 5-6 pieces depending on the consistency of the dough. The eggs should be at room temperature, so remove them from the refrigerator in advance. Read more about eggs at the end of the recipe. Turn the oven on to 230 degrees.

Step 2

Step 2
Break the eggs into a bowl. Add salt and whisk until smooth.

Step 3

Step 3
Pour in warm milk and mix everything again. If you want to get rid of lumps for sure, I advise you to pour not all the milk, but half. And after adding flour, pour in the remaining milk.

Step 4

Step 4
Melt the butter, cool and pour into the dough. Stir. Read at the end of the recipe for information on how to melt butter correctly.

Step 5

Step 5
Add the sifted flour and stir the dough thoroughly, breaking up all the lumps. Keep in mind that it may take you more or less flour than mine. Focus on the consistency of the dough. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 6

Step 6
The dough turns out liquid, like for pancakes. Let the dough sit for 10 minutes and stir again. During this time, the flour will swell, absorb moisture and the dough will become even a little more viscous.

Step 7

Step 7
Place the muffin tin in an oven preheated to 230℃ for 5 minutes. Then remove the mold and pour 1 tsp into each cell. vegetable oil. Next, pour the dough, not reaching the edges of the molds. This amount of dough was enough for me to make 12 molds with a diameter of 6 cm.

Step 8

Step 8
Place the pan in the oven and bake at 230℃ for about 15 minutes. Then reduce the temperature to 180℃ and bake for another 10-15 minutes. Place parchment paper under the pan to avoid splattering the oven with grease. You can learn about the operating features of ovens, as well as the features of different types of parchment, by reading a separate article, link at the end of the recipe. Remove the finished homemade pancake buns from the molds.

Step 9

Step 9
They can be served with tea or coffee just like that, or they can be stuffed. I made some of the buns with a sweet filling: I mixed curd cheese with powdered sugar and berries (in this case, defrosted cherries). The second part of the buns was made with cottage cheese mixed with salt and chopped herbs and bacon. You can make buns with other fillings, for example, red fish, whipped cream, chocolate topping, etc. Bon appetit!

Additional rubrics

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