Yorkshire Pudding
Golden, crispy, cloud-like Yorkshire puddings with a dramatic rise and a soft, slightly custardy center. Made with just five pantry staples, they're surprisingly simple to prepare and perfect for soaking up rich gravy alongside a Sunday roast or holiday feast.
Equipment
- 12-cup muffin tin or Yorkshire pudding pan Heavy-duty nonstick preferred for even heat and crispy edges
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Ladle or small pitcher For pouring batter into hot tin
- Instant-read thermometer (optional) Helps verify oven temperature
Ingredients
- 1 cup all-purpose flour 120g
- 1/2 teaspoon salt 3g
- 3 large eggs at room temperature
- 1 cup whole milk 240ml, at room temperature
- 1/4 cup beef drippings or vegetable oil 60ml, plus extra for the tin
Instructions
- Sift the flour and salt into a large mixing bowl, then create a well in the center.
- Crack the eggs into the well and whisk from the center outward, gradually incorporating the flour.
- Slowly pour in the milk while whisking constantly until the batter is smooth and has the consistency of heavy cream.
- Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours.
- Position the oven rack in the upper third of the oven and preheat to 450°F (230°C) for at least 20 minutes.
- Place 1 teaspoon of beef drippings or oil into each cup of the muffin tin and heat in the oven for 10 minutes until shimmering and almost smoking.
- Give the batter a quick whisk, carefully remove the hot tin from the oven, and quickly pour batter into each cup, filling about halfway.
- Return the tin to the oven immediately and bake for 20-25 minutes without opening the door, until puffed, crispy, and deep golden brown.
- Remove the puddings from the tin as soon as they come out of the oven and serve immediately while hot and crispy.
Notes
- Use room temperature eggs and milk for the best rise.
- Resting the batter for at least 30 minutes significantly improves texture.
- The fat must be smoking hot before adding the batter — cold fat results in flat, dense puddings.
- Never open the oven door during baking, as temperature drops cause the puddings to deflate.
- Fill the cups only halfway; overfilling prevents proper rising.
- Beef drippings give the most authentic flavor, but high-smoke-point oils like vegetable or sunflower oil work well too.
- Make the batter up to 2 hours ahead (or refrigerate overnight) and bring to room temperature before using.
- Store cooled puddings in an airtight container for up to 2 days at room temperature or 3 days in the refrigerator.
- Freeze for up to 3 months; reheat from frozen at 400°F for 8-10 minutes.
- Never microwave leftovers — it makes them soggy and ruins the texture.
Nutrition
Serving: 1PuddingCalories: 95kcalCarbohydrates: 8gProtein: 3gFat: 5gSaturated Fat: 2gCholesterol: 50mgSodium: 115mgSugar: 1gVitamin A: 2IUCalcium: 2mgIron: 2mg
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