Description
Learn how to make traditional British Yorkshire Puddings that puff up tall, stay crispy on the outside, and remain light and airy inside. This easy recipe is perfect for your Sunday roast.
Ingredients
Scale
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 cup beef dripping or vegetable oil (for the tin)
Instructions
- Prepare the batter: Whisk the eggs, flour, and salt together in a bowl until smooth. Gradually whisk in the milk until you have a thin, smooth batter, similar to thin cream. Do not overmix.
- Rest the batter: Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or chill in the refrigerator for up to 12 hours. Resting helps the gluten relax, leading to a better rise.
- Preheat the oven and fat: Place a 12-hole muffin tin (or a large roasting tin for one large pudding) into the oven. Add about 1 teaspoon of beef dripping or oil into each cup. Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius). The fat must be smoking hot before you add the batter.
- Pour the batter: Carefully remove the hot tin from the oven. Quickly and evenly pour the batter into the hot fat, filling each cup about one-third full. Work fast to keep the heat in the tin.
- Bake immediately: Return the tin to the hot oven. Do not open the oven door for the first 15 minutes of baking.
- Cook until golden: Bake for 20 to 25 minutes, or until the puddings are well-risen, deep golden brown, and very crispy.
- Serve immediately: Remove from the oven and serve your fluffy Yorkshire puddings right away with your roast dinner and gravy.
Notes
- For the best rise, the fat in the tin must be smoking hot before you pour in the batter. This is the most important step for achieving tall, puffy popovers.
- Use whole milk for richness, but you can substitute with low-fat milk if you prefer a lighter texture.
- If you are making one large pudding, bake it for about 35 to 40 minutes.
- This recipe uses simple pantry ingredients, making it a cost-effective side dish for your Sunday roast.
- Prep Time: 5 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pudding
- Calories: 130
- Sugar: 1
- Sodium: 150
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 5
- Cholesterol: 75