Yorkshire Pudding


  • ½ cup (120 ml) flour
  • 1 teaspoon (5 ml) salt
  • 1 teaspoon (5 ml) dried thyme
  • 6 eggs
  • ½ cup (120 ml) milk
  • ¼ cup (60 ml) canola oil


  1. Preheat oven to 425 F (220 C).
  2. Combine flour, salt, and thyme in a bowl and whisk to combine. In a separate bowl, beat eggs and milk until light and foamy. Stir the dry ingredients in with the wet until just combined. Do not over-stir.
  3. Add canola oil to a 9-inch (23 cm) cast iron pan and place in the oven for 5 minutes to heat up. Carefully remove pan from oven and pour batter into hot pan. Place pan back in the oven and cook for 12-15 minutes or until golden, puffy and no longer wet.