Pioneer Woman Yorkshire Pudding

Pioneer Woman’s Yorkshire Pudding is made with eggs, half-and-half, flour, and salt, beef drippings, providing a crispy exterior, and fluffy interior and takes just 20 minutes to prepare!

Try More Pioneer Woman Recipes:

• Pioneer Woman Chicken Meatball Polenta Bowl
• Pioneer Woman Fried Red Tomatoes
• Pioneer Woman Turkey Meatballs

🧡 Why You’ll Love This Yorkshire Pudding Recipe:

• Classic taste and texture, delivering a perfect blend of crispiness and fluffiness.
• Ease of preparation, requiring only a few basic ingredients and simple steps.
• Versatility makes it an ideal accompaniment to various main dishes or as a standalone treat.
• Ability to impress guests with its traditional yet delicious appeal.

❓ What Is Pioneer Woman’s Yorkshire Pudding Recipe?

Pioneer Woman’s Yorkshire Pudding Recipe combines eggs, half-and-half, flour, and salt, then bakes in beef drippings until puffed and crispy.

🥚 Pioneer Woman Yorkshire Pudding Ingredients

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

🥯 How To Make Pioneer Woman Yorkshire Pudding

1. Bring the oven up to 450 degrees F.
2. In a bowl, whisk together the eggs and half-and-half to make the batter. Then put the salt and flour into a sifter and sift them right into the bowl. Blend until completely smooth.
3. Put a little amount of beef drippings (approximately 1/2 teaspoon) into each cup of a standard muffin pan and heat for a few minutes, or until the drippings begin to smoke.
4. Carefully take the pan out of the oven and quickly fill the muffin cups with batter, filling them halfway to three-quarters.
5. Bake for 13 to 14 minutes, or until the puddings have popped as much as possible.

💭 Recipe Tips

• Preheat your oven and muffin pan before adding the batter to ensure a good rise and crispy exterior.
• Use a sifter to combine the flour and salt smoothly into the batter, avoiding any lumps.
• Fill the muffin cups halfway to three-quarters full to allow for proper expansion during baking.
• Keep an eye on the puddings towards the end of baking to prevent over-browning; they should be golden and puffed.

🍗 What To Serve With Yorkshire Pudding?

Serve Yorkshire Pudding with Burrito Bowls, Baked Chicken Tenders, Sirloin Tip Roast, Stuffed Pepper Casserole, Chicken Thighs, London Broil Marinade, Beef Rump Roast, Chorizo Burgers, Muffaletta, No Peek Chicken and General Tso Chicken.

🎚 How To Store Leftovers Yorkshire Pudding?

• In The Fridge: Store leftover Yorkshire pudding in an airtight container for up to 3 days.
• In The Freezer: Freeze leftover Yorkshire pudding in a sealed bag or container for up to 3 months.

🥵 How To Reheat Leftovers Yorkshire Pudding?

• In The Oven: Place leftover Yorkshire pudding on a baking sheet and heat a preheated oven at 400°F for 5 to 7 minutes until warmed through.
• In The Air Fryer: Reheat leftover Yorkshire pudding in an air fryer basket at 320°F for 3 minutes until crispy.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Arrabiata Sauce
• Pioneer Woman Taco Potatoes
• Pioneer Woman Brown Bread

Pioneer Woman Yorkshire Pudding Nutrition Facts

Amount Per Serving

• Calories 130
• Total Fat 7.2g
• Saturated Fat 1.4g
• Trans Fat 0.1g
• Cholesterol 65mg
• Sodium 135mg
• Potassium 77.2mg
• Total Carbohydrates 12g
• Dietary Fiber 0.4g
• Sugars 1.6g
• Protein 4.4g

Pioneer Woman Yorkshire Pudding

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

Difficulty:BeginnerPrep time: 5 minutesCook time: 15 minutesRest time: minutesTotal time: 20 minutesServings:12 servingsCalories:130 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman’s Yorkshire Pudding is made with eggs, half-and-half, flour, and salt, beef drippings, providing a crispy exterior, and fluffy interior and takes just 20 minutes to prepare!

Ingredients

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

Instructions

1. Bring the oven up to 450 degrees F.
2. In a bowl, whisk together the eggs and half-and-half to make the batter. Then put the salt and flour into a sifter and sift them right into the bowl. Blend until completely smooth.
3. Put a little amount of beef drippings (approximately 1/2 teaspoon) into each cup of a standard muffin pan and heat for a few minutes, or until the drippings begin to smoke.
4. Carefully take the pan out of the oven and quickly fill the muffin cups with batter, filling them halfway to three-quarters.
5. Bake for 13 to 14 minutes, or until the puddings have popped as much as possible.

Notes

• Preheat your oven and muffin pan before adding the batter to ensure a good rise and crispy exterior.
  Use a sifter to combine the flour and salt smoothly into the batter, avoiding any lumps.
  Fill the muffin cups halfway to three-quarters full to allow for proper expansion during baking.
  Keep an eye on the puddings towards the end of baking to prevent over-browning; they should be golden and puffed.

Keywords:Pioneer Woman Yorkshire Pudding