Description
Classic Yorkshire Pudding is a traditional British side dish featuring a light, airy, and crispy batter made from eggs, milk, flour, and a pinch of salt. Baked in hot beef drippings or oil, it puffs up beautifully in the oven, creating perfect pockets for soaking up gravy or accompanying roasts.
Ingredients
Scale
Yorkshire Pudding Batter
- 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
- Mix the Batter. In a mixing bowl, whisk together the eggs, whole milk, all-purpose flour, and salt until the batter is smooth and free of lumps, ensuring a well-incorporated, homogeneous mixture.
- Rest the Batter. Let the batter rest at room temperature for at least 30 minutes. This hydration time allows the flour to fully absorb the liquid, improving texture and rise during baking.
- Preheat the Oven and Tin. Preheat your oven to 450°F (230°C). Place a muffin or popover tin inside the oven as it heats to get the tin—and the fat inside it—very hot for maximum puff.
- Add Fat to the Tin. Carefully remove the hot tin from the oven and add 1 teaspoon of beef drippings or oil into each muffin cup, distributing the fat evenly.
- Heat the Fat. Return the tin to the oven briefly to heat the fat until it is hot and shimmering, which is crucial for the puddings to rise properly.
- Add Batter to the Muffin Cups. Remove the tin again and carefully pour the rested batter into each muffin cup, filling halfway to allow room for puffing during baking.
- Bake the Puddings. Quickly return the tin to the oven and bake for 20–25 minutes without opening the oven door, to maintain the temperature and prevent the puddings from collapsing.
- Check for Doneness and Serve. Bake until the puddings are puffed up and have a deep golden-brown color. Remove from the oven and serve immediately alongside your favorite roast, gravy, or breakfast filling.
Notes
- Do not open the oven door during baking to prevent the puddings from deflating.
- Resting the batter is key for a light and airy pudding.
- Using beef drippings adds authentic flavor, but high-smoke-point oil works as a substitute for a vegetarian-friendly option (though not traditional beef flavor).
- Serve immediately to enjoy the puffiness; Yorkshire puddings tend to deflate as they cool.
- Ensure the muffin tin and fat are extremely hot before adding the batter to achieve the iconic puff.
