Easy Yorkshire puddings

By Rodney Bowers
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  • 4 extra large eggs
  • 1 1⁄2 cups whole milk
  • 1⁄2 teaspoon salt
  • 1 1⁄4 cup flour
  • 4 tablespoons vegetable oil


  1. Preheat oven to 425°F.
  2. In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and let chill for at least a half hour 
  3. Put one teaspoon of the oil into each section of a 12-hole muffin tray and put into the oven until almost smoking.
  4. As soon as you remove the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
  5. Bake until the Yorkshire puddings are well risen, golden brown and crisp, about 15minutes. Only opening the oven door until the end 

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