The Ultimate Foolproof Crispy and Puffy Yorkshire Pudding Recipe
Follow this simple technique to make tall, crispy, and light Yorkshire puddings every time, perfect for your Sunday roast.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 12 medium puddings
- Category: Side Dish
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 4 fl oz all-purpose flour
- 4 fl oz milk (whole milk works best)
- Pinch of salt
- Vegetable oil or beef dripping for baking
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 slowly, gradually incorporating the flour from the sides.
- Slowly pour in the milk while continuously whisking until you have a smooth, thin batter, similar in consistency to single cream. Do not over-whisk.
- Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to several hours in the refrigerator.
- Preheat your oven to 450°F (230°C). Place a 12-hole muffin tin (or a dedicated Yorkshire pudding tin) into the oven.
- Add about 1 teaspoon of vegetable oil or beef dripping into each cup of the hot tin. Return the tin to the oven for 10 minutes until the fat is smoking hot.
- Carefully remove the hot tin from the oven. Quickly and evenly pour the rested batter into the hot fat, filling each cup about halfway.
- Immediately return the tin to the center shelf of 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 immediately.
Notes
- The key to tall puddings is very hot fat. The fat must be smoking before you add the batter.
- Do not use cold batter; resting allows the gluten to relax, resulting in a lighter texture.
- Use beef dripping if you want the most traditional flavor profile.
Nutrition
- Serving Size: 1 pudding
- Calories: 110
- Sugar: 1
- Sodium: 50
- Fat: 6
- Saturated Fat: 1.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0.5
- Protein: 4
- Cholesterol: 55