Sky High Yorkshire Pudding Recipe METHOD Matters Most

Welcome to the kitchen, today we're making Yorkshire pudding.

The recipe is based on a one-to-one-to-one ratio of egg, flour, and milk.

Start with 4 large eggs, which gives about 200-225 milliliters of egg in volume.

Measure out 225 milliliters of milk to match the egg volume.

Measure out 225 grams of flour to match the egg and milk volume.

Mix the eggs into the flour to create a paste.

Slowly whisk in the milk until you achieve a smooth batter, similar to pancake batter.

Let the batter sit for 4 hours at room temperature or refrigerate it overnight if cooking the next day.

Preheat the oven to 475 degrees Fahrenheit and place a cookie sheet under the rack to catch drippings.

Preheat the popover pan (or cast iron frying pan) in the oven until hot.

Add a pinch of salt to the batter and mix it in with a fork.

Equipment Needed

Spice Level: