Description
Learn how to make classic, towering Yorkshire puddings that are golden brown and crispy on the outside while remaining light and airy inside. This recipe is simple and delivers perfect results for your Sunday roast.
Ingredients
Scale
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- Vegetable oil or beef dripping for cooking
Instructions
- Combine the flour and salt in a large bowl. Make a well in the center.
- Crack the eggs into the well. Begin whisking the eggs, gradually incorporating the flour from the sides.
- Slowly pour in the milk while continuously whisking until you have a smooth, thin batter, similar to heavy cream. Do not overmix; a few small lumps are acceptable.
- Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes, or up to several hours. Resting helps the gluten relax, leading to a better rise.
- Preheat your oven to 450°F (230°C). Place a 12-hole muffin tin (or a roasting tin for larger puddings) into the oven.
- Add about 1 teaspoon of vegetable oil or beef dripping into each cup of the hot tin. Heat the oil/dripping in the oven for 10 minutes until it is smoking hot. This step is crucial for a good rise.
- Carefully remove the hot tin from the oven. Work quickly. Pour the batter evenly into the hot cups, filling each one about one-third full.
- Immediately return the tin to the hot oven. Do not open the oven door for the first 15 minutes of cooking.
- Bake for 20 to 25 minutes, or until the puddings are well-risen, deep golden brown, and crisp.
- Serve your fluffy Yorkshire puddings immediately with your roast dinner and gravy.
Notes
- For the best rise, the batter must be cold and the fat must be smoking hot when you pour the batter in.
- If you are making larger puddings for a roast beef, use a deep roasting pan and ensure the fat is very hot.
- You can substitute beef dripping with a high smoke point oil like vegetable or canola oil if you prefer a non-beef fat option.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pudding
- Calories: 120
- Sugar: 1
- Sodium: 150
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 5
- Cholesterol: 60