Ingredients1 h 30 m servings 123
- Break eggs into a blender; blend for 2 to 3 minutes.
- Sift flour and salt together in a bowl; add flour mixture and 1/4 cup milk to blender. Blend until smooth, 1 minute. Scrape batter from sides of blender and pour in remaining 3/4 cup milk. Blend until smooth, 2 to 3 more minutes.
- Refrigerate batter 1 to 2 hours before cooking.
- Preheat an oven to 450 degrees F (230 degrees C). Pour 2 teaspoons of drippings into each of 6 muffin cups. Place muffin pan into oven and heat until drippings are very hot.
- Pour batter into each of the prepared muffin cups.
- Bake in the preheated oven until puddings puff up and are slightly browned, 20 to 30 minutes.
Per Serving: 123 calories; 3.1 14 9.2 77 238 Full nutrition
ReviewsRead all reviews 18
Excellent recipe. I make Hesse once a week, kids love them and they always turn out great!
These were a hit. A bit different than the recipe I usually use but it worked really well. It made 9 yorkies instead of the six stated, might have been the size of my muffin tin though. I ser...
If you don't have drippings, use real butter. My husband loves these with our Christmas Rib Roast dinner!
I live in England (but from the USA) and have been using my MiL's recipe for 19 years and they've always been so-so. Made this recipe on Friday and they were fabulous! Nicely risen, crispy and d...
Fantastic, what a no fail recipe! I have struggled making Yorkshire (or hockey pucks as my Dad would call my previous attempts) and now it's a Sunday staple. Right after I put the Prime Rib in...
Great recipe! They rise sky high, be sure to place some foil or cookie sheet underneath your muffin tin as they drippings spill over in your oven and cause smoke.
First time out - no changes to the recipe. However, I would use a muffin tin that had larger spaces (deeper) in order to get a higher "puff" on the pudding. This is very similar to a Swedish re...