I want a yorkie and I’m not talking about the dog

November 29, 2009 at 7:26 am | Posted in Uncategorized | 1 Comment
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Yorkies, or Yorkshire Puddings as they are formally called, were a household favourite when I was growing up and they still are.

Before my husband met me he had never had a yorkie, which I thought was absolutely unbelievable. Since having them though he is addicted and gets really excited whenever I make them. He had five the other night!

This is the perfect side dish for prime rib or any roast for that matter and goes great with gravy.

It is a must try, however, they are a bit finicky. You have to make sure the temperature in the oven is spot on and that the oil is heated enough or else you won’t get the height.

Also, the eggs and milk should be room temperature.


Yorkshire Puddings

Prep time: 15 minutes  Cook time: 30 – 35 minutes

Yields: 24


  • 4 eggs, room temperature
  • 2 cups milk, room temperature
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil


Preheat oven to 450 degrees.

Prepare muffin pan by pouring equal amounts of oil in the bottom of each muffin cup (a little over a teaspoon per cup).  Set aside.

In a small bowl mix together salt and flour; set aside.

In a bowl whisk together eggs and milk until blended.  Whisk one cup of flour in at a time.  Mixture should be frothy.

Place muffin pan in a preheated oven for 5 to 10 minutes or until oil is smoking.

Once oil is smoking remove from oven and quickly ladle in about 1/4 cup of mixture per muffin cup.

Let bake for 30 to 35 minutes and do not open the oven door until ready of Yorkshires will deflate.

Smoother in gravy or eat by itself.


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  1. […] with butter, easy and simple. Have broccoli trimmed and cut two days before to make steaming easy) Yorkshire Pudding (as the turkey is resting, throw these into the oven and once the turkey is carved they will be […]

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