Pioneer Woman Yorkshire Pudding

Pioneer Woman Yorkshire Pudding is made with half-and-half, eggs, all-purpose flour, kosher salt, and beef drippings or vegetable oil. This easy Yorkshire pudding recipe creates a delicious side dish that takes about 33 minutes to prepare and can serve up to 12 people.

Ingredients Needed:

• 1 cup half-and-half (240 ml)
• 5 large eggs
• 1 cup all-purpose flour (120 grams)
• 2 teaspoons kosher salt
• Beef drippings or vegetable oil, for the muffin pan

How To Make Yorkshire Pudding:

1. Preheat the oven: Preheat your oven to 450°F (232°C).
2. Mix wet ingredients: In a large bowl, whisk together the half-and-half and eggs until fully combined.
3. Sift dry ingredients: Sift the flour and kosher salt directly into the egg mixture, then whisk until smooth and lump-free.
4. Prepare the muffin pan: Pour about 1/2 teaspoon of beef drippings (or vegetable oil) into each cup of a 12-cup muffin pan.
5. Heat the drippings: Place the pan in the preheated oven for 2-3 minutes until the drippings are hot but not smoking.
6. Fill the muffin cups: Carefully remove the hot pan and immediately fill each muffin cup halfway to three-quarters full with the batter.
7. Bake: Return the pan to the oven and bake for 13-14 minutes, or until the Yorkshire puddings are puffed up and golden.

Recipe Tips

• Use room temperature ingredients: Make sure the eggs and half-and-half are at room temperature to help the batter rise better in the oven.
• Let the batter rest: Let the batter sit for about 10-15 minutes before using it. This helps the flour fully absorb the liquid, making the pudding fluffier.
• Preheat the muffin pan: Heat the pan with the drippings in the oven before adding the batter. This step is key to getting that perfect crispy edge.
• Avoid opening the oven door: Don’t open the oven while the puddings are baking, as this can cause them to deflate.
• Serve immediately: Yorkshire puddings are best served right away while they’re still hot and puffy, so plan to serve them as soon as they come out of the oven.

How To Store & Reheat Leftovers

• Refrigerate: Let leftovers yorkshire pudding cool to room temperature first. Then, store it in an airtight container in the fridge for up to 2 days.
• Freeze: After cooling, freeze leftovers yorkshire pudding in a single layer in a freezer bag. You can freeze them for up to 1 month. To thaw, leave them in the fridge overnight and reheat in the oven.

Nutrition Facts

Serving Size: 1 pudding (about 43g)

• Calories: 88 kcal
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 69mg
• Sodium: 149mg
• Potassium: 50mg
• Total Carbohydrate: 7g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 3g

Try More Pioneer Woman Recipes:

• Pioneer Woman Chicken Meatball Polenta Bowl
• Pioneer Woman Fried Red Tomatoes
• Pioneer Woman Turkey Meatballs
• Pioneer Woman Arrabiata Sauce
• Pioneer Woman Taco Potatoes

Pioneer Woman Yorkshire Pudding

Author: Dorra Tahbet Cooking Method:Baking Cuisine:American Courses:Side Dishes Recipe Keys: Y Yorkshire Pudding

Difficulty:BeginnerPrep time: 10 minutesCook time: 13 minutesRest time: 10 minutesTotal time: 33 minutesServings:12 servingsCalories:88 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Yorkshire Pudding is made with half-and-half, eggs, all-purpose flour, kosher salt, and beef drippings or vegetable oil. This easy Yorkshire pudding recipe creates a delicious side dish that takes about 33 minutes to prepare and can serve up to 12 people.

Ingredients

• 1 cup half-and-half (240 ml)
• 5 large eggs
• 1 cup all-purpose flour (120 grams)
• 2 teaspoons kosher salt
• Beef drippings or vegetable oil, for the muffin pan

Instructions

1. Preheat the oven: Preheat your oven to 450°F (232°C).
2. Mix wet ingredients: In a large bowl, whisk together the half-and-half and eggs until fully combined.
3. Sift dry ingredients: Sift the flour and kosher salt directly into the egg mixture, then whisk until smooth and lump-free.
4. Prepare the muffin pan: Pour about 1/2 teaspoon of beef drippings (or vegetable oil) into each cup of a 12-cup muffin pan.
5. Heat the drippings: Place the pan in the preheated oven for 2-3 minutes until the drippings are hot but not smoking.
6. Fill the muffin cups: Carefully remove the hot pan and immediately fill each muffin cup halfway to three-quarters full with the batter.
7. Bake: Return the pan to the oven and bake for 13-14 minutes, or until the Yorkshire puddings are puffed up and golden.

Notes

• Use room temperature ingredients: Make sure the eggs and half-and-half are at room temperature to help the batter rise better in the oven.
• Let the batter rest: Let the batter sit for about 10-15 minutes before using it. This helps the flour fully absorb the liquid, making the pudding fluffier.
• Preheat the muffin pan: Heat the pan with the drippings in the oven before adding the batter. This step is key to getting that perfect crispy edge.
• Avoid opening the oven door: Don’t open the oven while the puddings are baking, as this can cause them to deflate.
• Serve immediately: Yorkshire puddings are best served right away while they’re still hot and puffy, so plan to serve them as soon as they come out of the oven.

Keywords:Pioneer Woman Yorkshire Pudding