THE MOUNTAIN COTTAGE KITCHEN
High-Altitude Yorkshire Puddings
Servings 12 Yorkshire Puddings
Calories 75kcal
Ingredients
- 85 g all-purpose flour
- 25 g bread flour
- ¼ tsp fine salt
- 3 large eggs
- 265 ml milk ideally 2%
- Avocado oil or another neutral high-heat oil
Equipment
- 12-cup metal muffin tin
- Kitchen scale optional, but recommended
Method
- Preheat the oven to 450°F conventional. Place the empty 12-cup metal muffin tin in the oven while it preheats.
- Add the all-purpose flour, bread flour, and salt to a mixing bowl or large measuring jug and whisk together.
- Whisk the eggs and milk together in a separate bowl.
- Slowly pour the egg and milk mixture into the flour and salt mixture and whisk until you have a completely smooth, thin batter.
- Rest the batter for 20–30 minutes at room temperature. The finished batter should be very pourable, similar in consistency to thin crêpe batter or heavy cream.
- As the batter rests, carefully remove the hot muffin tin and add approximately 1 teaspoon oil to each cup. Return the tin to the oven for about 5–10 minutes, until the oil is very hot and shimmering.
- After the batter finishes resting, carefully remove or partially slide out the hot muffin tin. Working quickly, divide the batter evenly between all 12 cups. The batter should sizzle as soon as it hits the hot oil.
- Immediately return the tin to the oven and bake at 450°F for 18-20 minutes, or until the Yorkshire puddings are dramatically risen and golden brown.
- Remove from the oven and serve immediately.
Do not open the oven door during baking, particularly during the first 20 minutes, or the puddings may collapse.
Notes
High altitude: This recipe was developed and tested at approximately 8,600 feet in Woodland Park, Colorado. If you are baking at a substantially different elevation, you may need to make small adjustments.
Batter consistency: The batter is intentionally thin. It should pour easily in a smooth, continuous stream and look more like thin crêpe batter or heavy cream than pancake batter. A thicker batter will lead to heavier, doughier bottoms.
Hot tin and oil: The muffin tin and oil need to be very hot before the batter goes in. The batter should sizzle immediately when it hits the oil.
No kitchen scale? For the most consistent rise, I recommend weighing the flour if possible. If you don’t have a scale, use approximately:
- ⅔ cup all-purpose flour
- 3 tbsp bread flour
- 1 cup + 2 tbsp milk
