Description
Traditional Yorkshire Pudding is a classic British side made from a simple batter of eggs, milk, and flour, baked until puffed and golden in hot beef drippings or oil. Served best fresh from the oven alongside roasts or gravy, these airy puddings are a beloved comfort food staple.
Ingredients
Scale
Batter Ingredients
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
For Cooking
- 6 teaspoons beef drippings or high-smoke-point oil (1 teaspoon per muffin cup)
Instructions
- Prepare the batter: In a mixing bowl, whisk together the eggs, milk, flour, and salt until the batter is smooth and free of lumps.
- Rest the batter: Allow the batter to rest at room temperature for at least 30 minutes to enable the flour to fully hydrate, resulting in a better rise and texture.
- Preheat the oven and pan: Preheat your oven to 450°F (230°C). Place a muffin tin or popover pan inside the oven to heat alongside it, ensuring the cups get very hot.
- Add the fat: Carefully add 1 teaspoon of beef drippings or oil into each muffin cup. This will create steam and crisp the puddings.
- Heat the fat: When the fat is hot and shimmering (very hot but not smoking), remove the pan from the oven.
- Fill the cups with batter: Quickly pour the rested batter into each muffin cup, filling them about halfway to allow room for rising.
- Bake: Immediately return the tin to the oven and bake for 20–25 minutes without opening the oven door, to ensure maximum rise and avoid collapse.
- Finish and serve: Bake until the Yorkshire puddings are puffed up and a deep golden brown. Remove from oven and serve immediately with roast meat, gravy, or your preferred accompaniments.
Notes
- Resting the batter is key to getting a light and airy pudding.
- Do not open the oven door during baking to prevent the puddings from deflating.
- Use a hot pan and hot fat to ensure a crispy exterior and proper rise.
- Serve Yorkshire puddings immediately for best texture; they can lose their puff quickly as they cool.
